Food safety incidents in the red meat : A review of …
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For instance, it was revealed that Clostridium was more associated with and its product (71.1 %), followed by pork (27.2 %); E. coli was also more associated with (91.9 %) followed by pork (12 or 27.2 %) and Salmonella was also more associated with (52.45 %) followed by pork (44.4 %). This knowledge can inform risk management …
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SOURCE: Farmer & Cowboy Magazine – beef
AND ANGUS NEWS: Farmer & Beef Satireh
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