Food Safety: General Information

 

 
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Conclusions

  • Range of illnesses that could be reduced by eradicating certain pathogens on the farm:

  • * Salmonella: 9.7% - 38%

  • * Campylobacter: 14.2% - 35%

  • * E. Coli (hazardous): 1.2% - 7.4%

  • * Yersinia: 0.08% - 1%

  • * Toxoplasma gondii: 0.8% (Mead et. Al.)


     
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