• New York Times
In 2003 Agriculture Department inspectors shut down Mr. Buzzio's business, Salumeria Biellese in Manhattan, because he was not using an approved kill step. Rather than change the production method, Mr. Buzzio and his partners spent more than $100,000 on laboratory testing and legal fees, finally satisfying officials' safety concerns — mainly by showing that pathogens were killed by the curing process.
"I would rather go out of business, like all those other guys, than ruin my product by freezing it or cooking it or irradiating it," Mr. Buzzio said.
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