Food ingredient risk classification: low. Material is naturally bacteriostatic, and a 1 log reduction of S. typhi every 3 days has been observed (Himathongkham Et. al, 1999). Growth is prevented
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So something happened at the end of 2016 that isn't discussed enough in QA circles. While many people in industry hem and haw about the data provided through reports at Iwaspoisoned.com, similar data