BOSTON -- The new federal regulation that sets a 26 degrees Fahrenheit or higher standard for poultry labeled "fresh" had panelists talking turkey at the recent Northeast Fresh Foods Alliance conference. Although poultry with internal temperatures colder than that can no longer be called "fresh," sellers are not required to call it "frozen" either -- so Thanksgiving could find retailers in turkey limbo, trying to figure out how long they can keep fresh birds at the higher temperatures and ...

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