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
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The Role of Cooperative Extension in Food 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
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Food Safety Goals Combine Academic Research, Politics
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
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County Fair Focus of E. coli Investigation in NC
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
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Barbara Kowalcyk Joins North Carolina State Faculty
Dr. Barbara Kowalcyk, well known in the food safety community for her advocacy, is joining the North Carolina State faculty as an assistant research professor in the College of Agriculture and Life Sciences.
Kowalcyk currently
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Hidden Roommates: Uncovering Microbes at Home
Most people would not be hard-pressed to name what’s in their fridge. Milk, eggs, raw chicken and leftovers are likely candidates. But these visible items are just a fraction of what lives in this appliance,
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USDA Funds Norovirus Study
North Carolina State University (NCSU) has received a $25 million federal grant to study how human noroviruses are transmitted and survive in food, with a goal of finding better ways to control them and reduce