Food Poisoning?
Not If Math Can Help It…
Smoked salmon is a gourmet favorite, but unfortunately it’s also a big hit with microbial bacteria.
Scientists with the U.S. Department of Agriculture have been busy cooking up a mathematical model to make sure that when people eat salmon, that’s all they’re eating.
Scientists with the U.S. Department of Agriculture (USDA) are helping ensure that the smoked salmon that's always a hit at festive gatherings also is always safe to eat, including among their achievements the development of a first-of-its-kind mathematical model that food processors and others can use to select the optimal combination of temperature and concentrations of salt and smoke compounds to reduce or eliminate microbial contamination of the product.
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