Researchers from The Ohio State University have conducted a study on the attribution, burden and economic costs of foodborne illnesses associated with leafy greens in the United States. The study,
The impact of unsafe food costs low- and middle-income economies about $110 billion in lost productivity and medical expenses each year, according to the World Bank.
The study, supported by
A new study out of Ohio State University estimates the costs of foodborne illness on a state-by-state basis. Economist and associate professor of human sciences, Robert Scharff, found that, by
New data from the U.S. Department of Agriculture’s (USDA’s) Economic Research Service attempt to put a price on the cost of major foodborne illnesses in the United
