A new method developed at the Technical University of Denmark's National Food Institute cuts in half the amount of time it takes slaughterhouses to test for disease-causing salmonella in pork meat.
For several years, pork meat has been the food source most commonly implicated with salmonella infections acquired in Denmark. In order to prevent salmonella-infected meat from reaching consumers, slaughterhouses test meat before it leaves their facility.
With current testing method
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