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Farmland National Beef Packing Co.

Farmland National Beef Packing Co. licensed the commercial development rights for activated lactoferrin, a new food safety technology that protects consumers from harmful bacteria that may be found in meat. The development rights were licensed by the Center for Antimicrobial Research at California State Polytechnic University. The invention involves an activated form of lactoferrin, a natural protein from cow's milk that is applied to meat surfaces during processing and packaging. Laboratory results indicate the activated form of lactoferrin is effective against more than 30 different kinds of harmful bacteria, including E. coli O157:H7, salmonella and campylobacter.
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Publication:Food & Drink Weekly
Geographic Code:1USA
Date:Jun 19, 2000
Words:97
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