SAFE TURKEYS
January 1st, 2004
BY MONICA DOBIEADDING Vitamin E to the diets of turkeys may reduce the instances of people contracting listeriosis, the potentially deadly bacterial foodborne illness. Scientists from the United States' Agricultural Research Service have found that supplementing turkeys' diets with the vitamin stimulates their immune responses, helping them clear the gut of the microorganism that causes the disease. This, in turn, can lead to reduced contamination of turkey carcasses at slaughter and during processing. Researchers used alpha-tocopherol, the most active form of ...
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