July 2005 Issue
Meat and Poultry: How to Defend Against Microbes, Mad Cow and More
(Part 2 of a 3-part series on food safety.)
As the mercury rises, so does the likelihood of getting sick from meat and poultry, because bacteria breed faster in hot and humid summer air. Not only are animals more likely to be contaminated, but the heat makes it more likely that bacteria on meat will multiply.
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