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Speakers describe results of food-safety research

Issue Date: October 28, 2020
By Bob Johnson

The rate at which important pathogens such as salmonella, E. coli and listeria die depends on myriad details, including which crop they land on, the age of the crop and even the weather. The location of the field and time of year can also make a difference in how long pathogens survive at levels high enough to threaten human health.

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