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http://hgic.clemson.edu/factsheets/HGIC3580.htm Avoid salmonella or E. Coli bacteria food poisoning through safe cooking with using the right temperatures for cooked ground beef, veal, lamb, pork, ham, poultry, roasts, steaks, chops, leftovers.
http://napa.ntdt.udel.edu/trans Trans-Fatty Acid Database for meat, poultry, sausages and luncheon meats.
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