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 ...

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