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September 2011

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Subject:
From:
Michael Schaefer <[log in to unmask]>
Reply To:
Michael Schaefer <[log in to unmask]>
Date:
Thu, 29 Sep 2011 21:02:42 -0400
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We are a rookie team this year and as coach I have a general request for 
clarification regarding this year's Project. I am not clear as to whether or not
the focus should be solely on preventing food spoilage/contamination as it
pertains to food SAFETY (as in causing ILLNESS in the the consumer), or can
the selected project focus on all types of food spoilage/contamination and it's
impact, including crop destruction, loss of food QUALITY (but otherwise safe
to eat) due to spoilage, etc.

Please clarify if possible. Thank you!

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