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| 31 mar 2008 |
12u29 |
Researchers boost beef jerky safety
With funding provided by the U.S. Department of Agriculture's Food Safety and Inspection Service, Kansas State Univ. researchers Elizabeth Boyle and Kelly Getty have validated a new way for small-scale jerky producers to keep both E. coli O157:H7 and Salmonella out of the food chain.
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Future of EU dairy sector