Mindy Brashears swabs a chicken to test for bacteria. In preliminary research, UNL scientists found that air-chilled chickens had a lower incidence of Salmonella and Campylobacter, bacteria that can cause food-borne illness.
|
||||
|
Mindy Brashears swabs a chicken to test for bacteria. In preliminary research, UNL scientists found that air-chilled chickens had a lower incidence of Salmonella and Campylobacter, bacteria that can cause food-borne illness. |
||||