Behavior researchers long ago recognized there is often a big difference between what people say they will do, and what they actually do. The best way to find the truth is to adopt observational research methods, watching for what actually happens.
The U.S. Department of Agriculture’s Food Safety and Inspection
Continue Reading FSIS announces 3-year research plan based on observation
Editor’s note: Ben Chapman, a food safety researcher and holiday meal enthusiast, originally published this column in the North Carolina State University News.
As a Canadian in the U.S., I’ve fully embraced the
Continue Reading Get stuffed — just use a thermometer before you unstuff
As American consumers become increasingly concerned about the quality of their food, there’s been an enhanced focus on food safety in the academic and employment fields. Programs leading to degrees and certifications in food safety are growing, along with jobs handling quality assurance in the food industry and auditing producers
Continue Reading Help wanted: Job sites, academic programs focus on food safety
The food safety of food pantries is a fairly new arena for researchers, but with 14 percent of American households insecure about food at some point during 2014, it’s drawing more attention. The latest bit of research on the subject finds that there is “much room for improvement,” particularly when
Continue Reading Study: Food Pantries Have ‘Room for Improvement’ in Food Safety
The British have long referred to Norovirus as “the vomiting disease,” but now a “vomiting machine” has been invented at North Carolina State University and put to serious use in the study of how the illness spreads. This week, the open source journal PLOS ONE published the NC State research
Continue Reading NC State-Led Team Creates ‘Vomiting Machine’ to Study Norovirus Transmission
(This post by Hannah Bolinger, a graduate student in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, is the third in a series leading up to April 7, when the World Health Organization will celebrate World Health Day, which is focused this year on food safety. The first post
Continue Reading Campylobacter: What is It and What Are We Doing About It?
New research suggests that most consumers will accept nanotechnology or genetic modification technology in their food if it will enhance nutrition or improve safety. Researchers at North Carolina State University and the University of Minnesota conducted a nationally representative survey of 1,117 U.S. consumers. It asked about their willingness to
Continue Reading Most Would Accept Nanotechnology, Genetic Modification in Food for Nutrition, Safety
(This article by Ellen Thomas, a Ph.D. candidate in Food Science at North Carolina State University, and Ben Chapman, Ph.D., an associate professor and food safety specialist at NCSU, was published in the October/November 2014 issue of Food Safety magazine and is reposted here with permission.) Land-grant universities in the
Continue Reading The Role of Cooperative Extension in Food Safety
Barbara Kowalcyk, Ph.D., is a food safety advocate who co-founded the Center for Foodborne Illness Research & Prevention after her son, Kevin, died in 2001 from complications of an E. coli O157:H7 infection. Since earning a doctorate in 2011 from the University of Cincinnati in Environmental Health – Epidemiology &
Continue Reading Food Safety Goals Combine Academic Research, Politics
Four confirmed cases of E. coli may be related to North Carolina’s Cleveland County Fair, which ended Sunday. Parents of a 12-year-old Gaston County boy blame something the youngster ate or came in contact with at the county fair for his his E. coli infection. He is currently in intensive
Continue Reading County Fair Focus of E. coli Investigation in NC
