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Scientist successfully reduces salmonella in ground meat

from Food Safety News

New hope for resolving an old food safety problem has come out of a new meat laboratory at the University of Nevada-Reno where scientists have found a way to reduce salmonella in ground meat and poultry by 90 percent. The salmonella research by assistant professor Amilton de Mello is part of a broad research program that spans the farm-to-table continuum and addresses animal welfare, meat quality and food safety. more


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