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Just when you thought it was safe to make a nice open-faced turkey sammich

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Thankfully I'm not over 50 yet (just feel like it!) but this still gives me pause - in addition to all the other things that meat packers & such already spray or inject into my Smithfield Deli ham slices, now I gotta worry about Listeria?
Furthermore, how will I know that the meat has achieved 165 degrees? I'll have to dig out the Thanksgiving turkey thermometer I guess - and are they still considered "cold cuts" @ this point?
 
 

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  1. Rory, You've got the best teases for content on MicrobeWorld hands down! Thanks.
  2. Thank you sir, it's always nice to hear from a fan

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