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 Food Safety Tech’s Hazards Conference Series and CFI Think Tank is slated for April 3-5 in Columbus, OH. Co-developed by the Center for Foodborne Illness Research and Prevention
Editor’s note: This was originally posted on FreshPlaza.com and is republished here with permission from the author, Astrid Van Den Broek
Red, white and yellow onions. Garden salad.
The U.S. Department of Agriculture’s Office of Food Safety and the USDA Food Safety and Inspection Service have selected four Food Safety Fellows through the Oak Ridge Institute
The Center for Foodborne Illness Research and Prevention (CFI) at The Ohio State University has been awarded $770,000 to improve food safety and prevent foodborne illnesses in Kenya.
The
COLUMBUS, Ohio—A new endowed fund to support food safety has been established thanks to a $100,000 gift from Bill Marler and Marler Clark LLP PS, The Food Safety
A sugar and amino acid compound called fructose-asparagine never previously recognized as a nutrient for any organism is the stuff that makes Salmonella grow and it could be key to
