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Prepared Foods, August, 2003 by Scott Stillwell
"Without adequate TDT expertise, a food processor may fail to recognize attenuating or exacerbating factors--such as fat, salt, water, pH level or other conditions--that contribute to pathogen death or survival. That's why using results from other studies in your process can be dangerous. If a product isn't very similar to the one you're producing, the results won't be applicable."
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--Scott Stillwell, Tyson Foods
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