WASHINGTON, D.C. -- The Food Marketing Institute here is taking a two-pronged approach to addressing the food safety issues associated with the potentially fatal bacteria E. coli 0157:H7 in ground beef. First, the trade association has developed a Hazard Analysis Critical Control Point program specifically focusing on ground beef that is intended for use at retail. The aim is to reduce the possibility of contamination once the meat has reached the store. The program is detailed in a booklet ...
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