Photo of Heidi Parsons

Heidi Parsons is a Chicago-based writer and editor for print and online media. As a freelancer, she has written topical feature articles for National Provisioner, Prepared Foods, Brand Packaging, and Meat & Poultry Magazine, and served as a proofreader/copy editor for Food Safety Magazine, Organic Processing Magazine, Police K-9 Magazine, and the Meat Industry Hall of Fame website.  During her 25-plus-year career, she has served on the editorial staffs of several business-to-business publications, including Packaging Strategies, Pharmaceutical Manufacturing, Food Processing, Meat Processing, Poultry Processing, and Quick Frozen Foods. In addition, she has worked as a writer/editor for the Institute of Environmental Sciences and Technology (a nonprofit technical society), Columbia University’s Office of University Publications, and Gibbs & Soell Public Relations.

Outside the journalistic arena, Ms. Parsons currently serves as a supportive living assistant to developmentally disabled teens and their families, and has seven years of experience teaching elementary school in the U.S. and Kenya. She holds a bachelor’s degree in Communications from Cleveland State University and a master’s degree in Elementary Education from Teachers College, Columbia University.

In the decade since the U.S. Department of Agriculture (USDA) issued 9 CFR Part 430, “Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products; Final Rule”, concern over L. monocytogenes contamination of RTE meat products in retail delis has “blown up.” As evidence of that concern,
Continue Reading Antimicrobial Umbrella Helps Deli Supplier Walk Food Safety Tightrope