Slaughter Handling and welfare Meat quality New Technique Reduced Salmonella in Ground Meat by 90 Per Cent US - An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. 24 June 2016 2 minute read By: Alice Mitchell North America Our Partners Lallemand Lanxess Hamlet Protein Thermo Fisher Scientific Axcentive Alice Mitchell More from this author More News View all Lean hogs end day mixed - CME Market Trends Markets and economics 25 April 2024 2 minute read Canada's worries about Bunge-Viterra deal may force asset sales Market Trends Feed markets 25 April 2024 3 minute read Competition Bureau worried about reduced competition for farmers EU Parliament approves weakened green rules for farmers Policy and regulation 25 April 2024 2 minute read The proposal needs final approval from EU countries Our Partners Lallemand Lanxess Hamlet Protein Thermo Fisher Scientific Axcentive