The meat industry has been misusing data to make it appear that E. coli contamination of meat is decreasing, said Barbara Kowalcyk of the Center for Foodborne Illness, Research and Prevention.
Executives from the American Meat Institute (AMI) have claimed success in the beef industry's efforts to reduce contamination with the dangerous E. coli strain O157:H7. According to the AMI, inspection data from the U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service show a 45 percent drop in E. coli prevalence between 2000 and 2008. Read more...
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