Photo of Lynne Terry

(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 is being republished by permission from The Oregonian. Part One is here, and Parts Three and Four will be posted over the next two days.) A…

(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 is being republished by permission from The Oregonian. Parts Two, Three and Four will be posted over the next three days.) The gauntlet begins with a walk…

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 marrying and having a baby, but learned to love meat.

Health-conscious, Lee bought lean cuts, choosing ground turkey instead of beef. She stored it in …