KANSAS CITY, Mo. -- Federal regulators have approved the use of a natural protein found in dairy products to remove pathogenic bacteria from red meat. The protein, lactoferrin, is naturally manipulated in a process that creates an "activated" variant capable of preventing bacteria from attaching to meat surfaces, and inhibiting growth of new bacteria, according to officials with aLF Ventures, a partnership between Farmland National Beef Packing Co., a producer-owned beef processor, and DMV ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.