October 1998 Issue
It's a Hay Day for Cattle, Doomsday for E. coli
Microbiologists may have found a stunningly simple way to cut the risk of contracting infection from E. coli in hamburgerschange the diets of cattle. Typically, cattle are fed grain to boost growth and produce tender meat. But the resulting fermentation of grain in their intestines, say the researchers, promotes the growth of acid-resistant E. coli. Because these microbes can escape destruction by acidic digestive juices, they are more likely to end up in
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