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Beef Magazine - Industry Reduces E. coli By 90%, But Little Progress With Salmonella

The U.S. beef industry has done a tremendous job of dealing with carcass contamination involving E. coli. In fact, E. coli O157 positives in ground beef sampling have dropped by more than 90% in the last decade.

The same drop hasn’t been seen in incidence of Salmonella in ground beef, however, says Guy Loneragan, Texas Tech University professor of food safety and public health.

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