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 dsm-firmenich announces EU authorization for Hy-D® Herd management Feed and nutrition 24 April 2024 2 minute read Something is going on in China! SPONSOR Markets 24 April 2024 3 minute read Jim Long's pork commentary Bunge-Viterra agriculture merger runs into Canada competition concerns Market Trends Feed markets 24 April 2024 3 minute read Farm groups concerned about competition Our Partners Lallemand Lanxess Hamlet Protein Thermo Fisher Scientific Axcentive