(Editor’s note: This is Part Three of a recent four-part series by Lynne Terry on how Salmonella in poultry is handled in Denmark and the U.S. The series
(Editor’s note: This is Part Two of a recent four-part series by Lynne Terry on how Salmonella in poultry is handled in Denmark and the U.S. The series
(Editor’s note: This is Part One of a recent four-part series by Lynne Terry on how Salmonella in poultry is handled in Denmark and the U.S. The series
Melissa Lee was raised by a vegetarian mother on a germ alert. She disinfected surfaces, washed hands frequently and scrubbed food before cooking or eating.
Lee kept those habits after
