New Delhi, July 16 (IANS) Most Salmonella illnesses from raw chicken are caused by few products with high levels of virulent strains, according to a study. The researchers from the University of Illinois Urbana-Champaign, US, suggest regulation efforts to focus on detecting and preventing those types of high-risk contamination. While the poultry industry has in the last two decades “lowered the frequency of Salmonella in poultry, the number of people who are getting sick from these pathogens has not declined,” said study co-author Matt Stasiewicz, Associate Professor in the Department of Food Science and Human Nutrition (FSHN) at the varsity. More than 2,600 serotypes, or sub-groups, of Salm
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