Posts Tagged ‘food safety’

Foundations for Intervention

Dr. Sophia Kathariou and colleagues

Each year, foodborne microbes make millions sick, lead to hundreds of thousands of hospitalizations and kill more than 3,000 people in the United States alone. In her Schaub Hall laboratory, N.C. State University’s Dr. Sophia Kathariou works to reduce that toll by unraveling the molecular mysteries of two particularly problematic pathogens.

Acidified foods workshop offered in Asheville

pickles

The “Acidified Foods Better Process Control School” will be held in Asheville Feb. 22-24. This entrepreneurs’ workshop will be led by the N.C. State University Department of Food, Bioprocessing and Nutrition Sciences Extension Program, in cooperation with the N.C. Department of Agriculture and Consumer Services.

N.C. Produce Safety Task Force recognized by Extension organization

produce safety task force

The North Carolina Fresh Produce Safety Task Force has been recognized as an outstanding team by the Xi Chapter of Epsilon Sigma Phi, Cooperative Extension’s professional development organization.

Food safety leader joins N.C. State faculty

Picture of Dr. Barbara Kowalcyk

The chief executive officer of the Center for Foodborne Illness Research and Prevention has joined the North Carolina State University faculty.

Chapman is guest on Tarheel Talk

Dr. Ben Chapman

Ben Chapman, Extension food safety specialist in N.C. State University’s College of Agriculture and Life Sciences, will be interviewed Sunday, Nov. 20 at 6:30 a.m. on Fox50′s Tarheel Talk in the Triangle area.

Post-storm power losses and flooding can lead to unsafe food

Hurricane Irene left many people across North Carolina without power – and with questions about food safety. When the power goes out, food that’s supposed to be kept cool in the refrigerator or freezer can grow harmful bacteria. Because unsafe food may not appear to be or smell spoiled, North Carolina Cooperative Extension offers post-storm food safety guidelines.

N.C. State gets $25 million grant to nullify norovirus

Lee-Ann Jaykus

North Carolina State University will use a $25 million grant to strengthen food safety by studying human noroviruses across the food supply chain in an effort to design effective control measures and reduce the number of virus-caused food-borne illnesses.

Seafood Lab to offer HACCP workshops in May

photo block from seafood lab

The N.C. State University Seafood Laboratory at Morehead City’s Center for Marine Sciences and Technology will offer two workshops in May on HACCP food safety planning for the seafood industry.

Jaykus participates in U.S. food safety programs study

Dr. Lee-Ann Jaykus

Food, Bioprocessing and Nutrition Sciences professor Dr. Lee-Ann Jaykus was a member of a committee reviewing the Food and Drug Administration’s role in ensuring safe food.

CALS program helps food entrepreneurs get off to a safe and profitable start

Dr. Fletcher Arritt (left), with program assistant Tristan Laundon, heads the program that advises aspiring food entrepreneurs.

When Jenny Fulton and Ashlee Furr lost their stockbroker jobs during the recent recession and decided to turn Fulton’s grandmother’s pickle recipes into a business venture, one of their first stops was with N.C. Cooperative Extension’s Entrepreneur Assistance Program. The program is designed to help entrepreneurs get off the ground and produce food safely and profitably.

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