Photo of Douglas Powell

Doug Powell, food scientist and creator of an online repository of food-safety related information, joined K-State as an associate professor in the College of Veterinary Medicine's department of diagnostic medicine and pathobiology in May 2006. He was promoted to full professor in 2011.  Powell is among a collection of individuals who passionately care about reducing the burden of foodborne illness and who seek innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of food-borne illness.

It’s enough to turn me off to frozen berries – he says while experimenting with a batch of gluten-free crepes filled with previously frozen berries. As the case count for Hepatitis A linked to Townsend Farms Organic Antioxidant Blend reaches 140, outbreaks in Northern Italy and Northern Europe have sickened
Continue Reading Almost 600 Sick from Hepatitis A in Frozen Berries in 3 outbreaks