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Large scale farming methods and the use of infected animal feeds encourages the spread of infection amongst farm animals. Similarly during large scale processing of carcasses, uninfected meat becomes contaminated during evisceration, and the Salmonella survive deep freezing.
Chicken and turkey are most often incriminated, though beef, pork, lamb and other animal offals may provide a source of infection. Adequate cooking will often kill the bacteria which is readily killed by heat - 60øC for 15 minutes. Even after cooking however meat may be contaminated by raw meat in a kitchen where hygiene and good practise is lacking.
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