Alliance Aims To Virtually Eliminate Pathogens In Meat

Imagine grocery stores stocked with meat products virtually free of harmful pathogens such as E.coli or salmonella, eliminating the need for massive recalls like the recent Topps Food Co. recall of nearly 22 million pounds of ground beef.

However, Mindy Brashears, assistant professor in the department of Animal and Food Sciences at Texas Tech University, said that number -- 99.9999998% reduction in pathogens -- is a reasonable calculation based on the additive effects of lactic acid bacteria in various studies.

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