The US Department of Agriculture (USDA) has approved the use of activated lactoferrin on fresh beef. Lactoferrin is a protein found naturally within biological fluids, such as milk and saliva, at mucosal surfaces and within white blood cells. Research has shown it can protect fresh beef against E. coli O157:H7 and more than 30 different types of pathogenic bacteria, including Salmonella and Campylobacter. The technology is unique in that it prevents pathogenic bacteria from attaching to meat surfaces, in addition to preventing growth.