Doubts had been raised on the safe temperature for cooked beef, but new research has settled the question
Campylobacter jejuni infections outnumber all the well-known causes of food poisoning combined
The new strains found by U of A scientists can survive the temperature recommended by Health Canada for proper cooking
The numerous misleading statements in a new report are no reason for consumers to lose confidence in the safety of Canadian beef
The organization claims that drug-resistant bacteria pose a serious and growing health threat
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