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From: Food Quality & Safety Magazine, 8.16.2011

Features

What’s in That Meat?

DA wants to label solution-added meat, poultry

Picture two raw chicken packages next to each other in the supermarket cooler.

One Pathogen’s Natural Enemy

Learning how nitric oxide combats pathogens may help target Salmonella

New research from the University of Washington lends further insights into how nitric oxide—a chemical that is used as a preservative and is also naturally produced in the body—inhibits the growth of the Salmonella bacteria and may assist researchers looking for ways to combat the pathogen.

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