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    <title>LSU AgCenter . Spring</title>
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    <copyright>Copyright2009, LSU AgCenter</copyright>
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    <managingEditor>webmaster@agcenter.lsu.edu (Linda Benedict)</managingEditor>
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    <pubDate>Sun, 30 Aug 2009 00:00:00 GMT</pubDate>
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      <title>Louisiana Agriculture Magazine Spring 2000</title>
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      <pubDate>Mon, 24 Apr 2006 19:51:41 GMT</pubDate>
      <description><![CDATA[Louisiana Agriculture Magazine, Spring 2000 - Full Content set to .]]></description>
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      <title>Detection laboratory helps meet food safety needs</title>
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      <title>Safety and Properties of Precooked Pork Roasts with Sodium Lactate and Sodium Tripolyphosphate</title>
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      <pubDate>Thu, 27 Apr 2006 20:13:45 GMT</pubDate>
      <description><![CDATA[Consumers continue to demand more convenience with food products, including meat. Safety is a primary concern with precooked, ready-to-eat meat products. - Full Content set to .]]></description>
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      <title>Scientists Develop Rapid, User-friendly Test Kit for Marine Toxins</title>
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      <pubDate>Thu, 27 Apr 2006 16:13:02 GMT</pubDate>
      <description><![CDATA[Ciguatera fish poisoning is a typeof food poisoning caused by ingestion of certain tropical and subtropical marine fish that harbor natural toxins originating from microscopic algae (dinoflagellates). - Full Content set to .]]></description>
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      <title>Training Program Helps Keep Seafood Safe</title>
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      <pubDate>Thu, 27 Apr 2006 15:39:51 GMT</pubDate>
      <description><![CDATA[In December 1996, the U.S. Food and Drug Administration (FDA) issued a requirement that all seafood must be processed using Hazard Analysis and Critical Control Point (HACCP) principles. The intent of the requirement is to increase food safety and consumer confidence. - Full Content set to .]]></description>
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      <title>New Bar Code Will Help Monitor Food Safety</title>
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      <pubDate>Thu, 27 Apr 2006 15:51:14 GMT</pubDate>
      <description><![CDATA[Throughout the various phases ofthe food production and processingsystem, opportunities for contaminationexist. Reliable laboratory and fieldmethods are necessary to rapidly detectand trace the source of contamination. - Full Content set to .]]></description>
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      <title>Safety and Soft-Ripened, French-Style Cheeses</title>
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      <pubDate>Thu, 27 Apr 2006 18:51:54 GMT</pubDate>
      <description><![CDATA[Cheese is one of the most ancient forms of manufactured food. It is the product of enzymatic action and lactic fermentation of milk using various bacterial cultures. - Full Content set to .]]></description>
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      <title>Scientists develop process that saves oyster industry</title>
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      <pubDate>Thu, 27 Apr 2006 15:00:46 GMT</pubDate>
      <description><![CDATA[A partnership between scientists at the LSU Agricultural Center and entrepreneurs in Louisiana’s oyster industry has resulted in a revival of the Gulf Coast raw oyster. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
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      <title>Two studies look at packaging of ground beef</title>
      <link>http://text.lsuagcenter.com/en/communications/publications/agmag/Archive/2000/Spring/Two+studies+look+at+packaging+of+ground+beef.htm</link>
      <pubDate>Thu, 27 Apr 2006 19:27:35 GMT</pubDate>
      <description><![CDATA[1) Pathogenic microorganism hazards with reduced oxygen packaging of ground beef.2) Influence of display gas mixture on shelf life of ground beefin modified atmosphere packaging - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
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      <title>Consumers Approve Mandatory Country-of-origin Labeling of Fresh or Frozen Beef:</title>
      <link>http://text.lsuagcenter.com/en/communications/publications/agmag/Archive/2000/Spring/Consumers+Approve+Mandatory+Countryoforigin+Labeling+of+Fresh+or+Frozen+Beef.htm</link>
      <pubDate>Thu, 27 Apr 2006 17:57:37 GMT</pubDate>
      <description><![CDATA[Beef consumers are provided with various kinds of information on the fresh beef sold in grocery stores. - Full Content set to .]]></description>
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      <dc:creator>ASchupp@agcenter.lsu.edu (Alvin R. Schupp)</dc:creator>
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      <title>Introducing ‘Earl’ - Scientists develop new rice variety</title>
      <link>http://text.lsuagcenter.com/en/communications/publications/agmag/Archive/2000/Spring/IntroducingEarl++Scientists+develop+new+rice+variety.htm</link>
      <pubDate>Thu, 27 Apr 2006 17:50:40 GMT</pubDate>
      <description><![CDATA[Scientists at the LSU AgCenter have developed a new medium-grain rice variety, named Earl, that offers improved yield and disease resistance. - Full Content set to .]]></description>
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      <title>Ozone: New Weapon for Fighting Food Hazards</title>
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      <pubDate>Thu, 27 Apr 2006 18:12:59 GMT</pubDate>
      <description><![CDATA[Ozone is a substance best known intwo divergent ways. It is both beneficial—as in the ozone layer protecting the Earth from the sun’s harmful ultraviolet rays—or detrimental when ground-level concentrations become excessive, particularly on hot, humid days. - Full Content set to .]]></description>
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      <title>Foodborne Illness: Are You at Risk?</title>
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      <pubDate>Thu, 27 Apr 2006 21:16:45 GMT</pubDate>
      <description><![CDATA[Although Americans enjoy the safest food supply in the world, several recent outbreaks of foodborne illness have heightened concern about food safety. - Full Content set to .]]></description>
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      <title>The Concept of Food Safety:  An Overview</title>
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      <pubDate>Thu, 27 Apr 2006 15:08:44 GMT</pubDate>
      <description><![CDATA[Food consumption plays two roles in human development: nutrition and disease prevention. Foods provide not only protein, fats, vitamins, minerals andother constituents essential for growth, but also components necessary for prevention of certain diseases. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
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      <title>Inhibition of E. coli in Ground Beef Patties with Ozone</title>
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      <pubDate>Thu, 27 Apr 2006 19:59:18 GMT</pubDate>
      <description><![CDATA[Recent illnesses and deaths traced to foods contaminated with Escherichia coli (E. coli) O157:H7 have caused processors, regulatory officials and scientists to examine different techniques to control and destroy pathogenic microorganisms. - Full Content set to .]]></description>
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      <dc:creator>LBenedict@agcenter.lsu.edu (Linda F. Benedict)</dc:creator>
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      <title>Managing Aflatoxin Contamination in Corn: Scientists Use Integrated Approach to Solution</title>
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      <pubDate>Thu, 27 Apr 2006 20:25:40 GMT</pubDate>
      <description><![CDATA[Aflatoxin is a natural toxin produced by the fungus Aspergillus flavus. Aflatoxin in corn appears when high temperatures and drought stress occur, which favors infection of the ear by the fungus. - Full Content set to .]]></description>
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      <title>Learn to Keep Food Safe</title>
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      <pubDate>Thu, 27 Apr 2006 21:06:46 GMT</pubDate>
      <description><![CDATA[LSU AgCenter Extension conducts “Safe Food Handlers” workshops to help people learn to keep food safe. - Full Content set to .]]></description>
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