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 Member 1161 Level 21.66 Mar 2006 
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I'm the microbiologist for a small food company in San Francisco Bay Area. This basically means I analyze food samples (nut seasonings, sausage seasonings, spices, etc) for dangerous bacteria (E. Coli and Staphyloccocus to name a couple). I also assay these samples for yeast and mold.
Jam it back in, in the dark. |
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