| http://www.w3.org/ns/prov#value | - If all the ingredients being blended had been treated to adequately reduce hazards such as Salmonella spp., a dry blending operation generally does less testing to verify supplier controls than if this were not the case. (We use the term ???adequately reduce??? (which is a term used in some of our guidance documents) (Ref. 5) (Ref. 6) to mean the same as ???significantly minimize or prevent??? as
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