Salmonella in meat products reduced by 90 percent in new research

»»Salmonella in meat products reduced by 90 percent in new research

An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research. The technique is being used to reduce salmonella bacteria in meat products

By | 2016-11-30T00:29:47+00:00 June 23, 2016|Categories: |Tags: |0 Comments

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