Genetica oggi – Radio Cusano

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Carne di pollo e i rischi del consumo crudo. Il dr. Luciano O. Atzori a RADIO CUSANO spiega cosa succede nel caso di ingestione di carne bianca cruda e i pericoli associati dovuti alla presenza di microorganismi come E. coli ma anche Salmonelle e Campylobacter. Tra i consigli suggeriti l’importanza della cottura, almeno 75°C al cuore del prodotto per almeno 3/4 minuti.

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