This month Tom Besser, professor of veterinary microbiology at Washington State University, received $1 million from the Federal Agriculture and Food Research Initiative. This money will be used to evaluate
On Wednesday, the Partnership for Food Safety Education (PFSE) launched it’s Recall Basics for Consumers campaign. The campaign’s aim is to educate consumers on the need to pay
PART II of our conversation with Jerry Wojtala, executive director of the International Food Protection Training Institute
The
President’s 2011 federal budget was recently amended to include an $8
A Conversation with Jerry Wojtala, executive director of the International Food Protection Training Institute
The President’s 2011 federal budget was recently amended to include an $8 million request to
“Green Apple Tales” is a new children’s series which aims to deliver food safety information through its lovable characters, colorful illustrations, and easy to understand principles.
There are ten
It’s no doubt that the first year on campus for college freshman is always a challenging time. For an increasing number of teens, living with food allergies heightens their
“Traceability is Coming . . . Is Your Company Ready?”
Although a bit foreboding, the tagline for the Produce Traceability Initiative (PTI) is completely serious. PTI, a brainchild of the United Fresh Produce
Beef Products Inc. (BPI), the pioneer of ammonia-treated beef, announced on Friday it intends to begin posting all E. coli O157:H7 and Salmonella test results online.
“We intend to
Four years ago when Dakota Provisions built its $120 million meat-processing plant on a 114-acre site near Huron, South Dakota, its No. 1 objective was to lead the industry in
The President’s 2011 federal budget was amended to include an $8 million request to fund the International Food Protection Training Institute (IFPTI), Congressman Mark Schauer (D-MI) announced yesterday.
The
Cargill’s Feb. 9 announcement that it will be using a third-party remote video auditing program to monitor food safety practices at its beef processing plants in Fresno, Calif. and
Washington State University has developed a new technology that will allow food to look, taste, and be as nutritious as the original food but with a shelf-life of more than