Food Science Commons^™

Direct Marketing Local Foods: Food Safety Considerations, Kynda R. Curtis

All Current Publications

This publication provides an overview of the food safety issues relevant to direct marketers of fresh and processed foods, as well as suggestions for establishing food safety controls and increasing consumer confidence in local products.

Planning Visit: U.S.- Irish R&D Partnership, Laurie B. Connell

University of Maine Office of Research Administration: Grant Reports

This project provides support for a planning visit to Queen's University in Belfast, UK and Dublin City University in Dublin, Ireland. The US principal investigator is Laurie Connell from the University of Maine. The foreign collaborators are Chris Elliott in Belfast and Richard O'Kennedy in Dublin.

The primary purpose of this planning visit is to develop a full proposal that will be submitted to NSF's Biotechnology, Biochemical, and Biomass Engineering Program (BBBE). The proposal will address BBBE's research priority area of food safety through implementation of nano-biotechnology and biosensor development.

The research goal is to develop new technologies to deliver …

An Analysis Of Restaurant Food Safety Violations: Human Factors, Non-Human Factors, And Food-Borne Illness, Jai Choung

UNLV Theses, Dissertations, Professional Papers, and Capstones

An estimated 76 million food-borne illnesses occur in the United States each year, causing 325,000 hospitalizations and 5,000 deaths, according to the U.S. Food and Drug Administration. Food safety is an increasingly important topic to governmental food regulators, not only in trying to reduce the number of illnesses from contaminated food. Governmental regulators also are becoming aware of the vulnerability of the food supply chain as a target for bioterrorism. Recommendations have been developed to protect the U. S. food supply from terrorism, but little of the research and recommendations relate to the food-service level.

Eighty percent of reported cases …

An Hsi Report: Food Safety And Cage Egg Production, Humane Society International

HSI REPORTS

Governments have begun legislating against cage egg production and a growing number of major food retailers, restaurant chains, and foodservice providers worldwide are switching to cage-free eggs. Extensive scientific evidence strongly suggests this trend will improve food safety. All fifteen scientific studies published in the last five years comparing Salmonella contamination between caged and cage-free operations found that those confining hens in cages had higher rates of Salmonella, a leading cause of food poisoning worldwide. This has led prominent consumer advocacy organizations, such as the Center for Food Safety, to oppose the use of cages to confine egg-laying hens.

High Crimes, Not Misdemeanors: Deterring The Production Of Unsafe Food, Rena I. Steinzor

Faculty Scholarship

In the fall of 2008, Minnesota public health officials became alarmed by an unusually high number of illnesses and deaths caused by salmonella poisoning. Federal and state regulators and the news media eventually traced the outbreak back to products supplied by the Peanut Corporation of America (PCA). Employees shipped batches that tested positive for salmonella from a plant with a leaking roof, mold growing on ceilings and walls, rodent infestation, filthy processing receptacles, and feathers and feces in the air filtration system. Under an agreement with the Food and Drug Administration (FDA), Georgia state inspectors visited the PCA plant nine …