The FDA declared in August 2003 that it is safe to spray lactoferrin, a naturally occurring milk protein, onto raw beef to help prevent infections from disease-causing bacteria such as E. coli and salmonella. The USDA has also given the all clear. This idea makes use of one of natures mechanisms: the lactoferrin in cow’s milk normally helps prevent suckling calves from getting sick.
Using this gentle approach may prove to be a great solution to the problem of keeping meat safe while avoiding the overuse of antibiotics in livestock. The amount of added lactoferrin that remains after spraying is comparable to the amount naturally found in beef.
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