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Bacteria holds key to less beef spoilage, pathogens

Sep 13, 2004
Researchers have isolated a strain of lactic acid bacteria (LAB) with the potential to not only reduce meat spoilage, but also reduce contamination by food-borne pathogens including E. coli O157:H7 and listeria monocytogenes. "Meat processors tell us that one of their biggest concerns is LAB," said Dr. Frances Nattress, an Agriculture and Agri-Food Canada researcher based in Lacombe. "Processors say that LAB are a frequent reason for ...

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