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Barbara Kowalcyk

Barbara Kowalcyk

Ms. Kowalcyk became involved in foodborne illness prevention in 2001 following the death of her 2 ½ year old son, Kevin, from complications due to an E. coli O157:H7 infection. Ms. Kowalcyk has volunteered extensively as a consumer advocate for food safety and co-founded the Center for Foodborne Illness Research & Prevention in 2006. In addition, Ms. Kowalcyk has served on USDA’s National Advisory Committee on Microbiological Criteria for Foods (NACMCF) since 2005 and serves on the Advisory Board for Georgetown University’s Health Policy Institute’s Produce Safety Project as well as two National Academies of Science committees. Ms. Kowalcyk has given numerous presentations on food safety at national conferences and food safety forums. In 2008, she participated in the filming of the documentary Food Inc., a film that examines food production in America. . In addition to her extensive experience in food safety advocacy, Ms. Kowalcyk has over 10 years experience as a biostatistician conducting clinical research in the pharmaceutical industry. Ms. Kowalcyk earned her undergraduate degree from the University of Dayton in Mathematics and her Master’s in Applied Statistics from the University of Pittsburgh. Ms. Kowalcyk is currently pursuing a Doctorate in Environmental Health with a focus in Epidemiology/Biostatistics at the University of Cincinnati and is a fellow in UC’s Molecular Epidemiology in Children’s Environmental Health Training Program. She resides in Maineville, Ohio with her husband and three surviving children.

Articles Written by Barbara Kowalcyk

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Ground Turkey Recall Shows We Still Need Kevin’s Law

Co-authored by Michael Kowalcyk Ten years ago Thursday, our 2½-year-old son Kevin died from complications due to an E. coli O157:H7 infection. We later learned that Kevin’s strain of E. coli O157:H7 matched that of a meat recall issued 16 days after he died. Unfortunately, we were never able to conclusively prove that Kevin consumed… Continue Reading

If I Had a Magic Wand for Food Safety

Editor’s note: If you had a magic wand, how would you conjure up ways to make the food supply safe?  We asked several people to consider the possibilities. Here is another response, from food safety advocate Barbara Kowalcyk, co-founder of the Center for Foodborne Illness Research & Prevention. I was recently asked what I would… Continue Reading

A Response to AMI’s Misuse of Statistics

Opinion

Over the past two weeks, Patrick Boyle of the American Meat Institute (AMI) has asserted that, according to USDA testing data, the incidence of E. coli O157:H7 in ground beef has decreased by 45% since 2000.[1]  Mr. Boyle has also asserted that “According to the Centers for Disease Control and Prevention, E. coli O157:H7 infections… Continue Reading