Most that know me know that when I travel to the U.S. I enjoy debating American politics, especially with Americans. There is a lot of speculation as to why I would engage in such potentially harmful behavior. Many, including the owner of Cardinal, believe I do it just to mix things up with our American brethren.
In the Fall 2008, the Georgia Tech Research Institute (GTRI) publication PoultryTech reported on the potential of using an optical biosensor developed by GTRI for the detection of the avian influenza (AI) virus*. The optical sensor is low-cost, easy to use, field-deployable, and provides rapid results less than 30 minutes.
The ripple effect of September 11, 2001, has shifted the way business is conducted worldwide. The food industry has been no exception. Before 9/11, food safety was the main focus for food companies.
Any sports fan knows that the difference between being a playoff-caliber team and a champion often can be something as simple as team chemistry. In the meat-processing industry, the same can happen.
Businesses are spending some serious time and money trying to limit the H1N1 flu pandemic’s impact on operations. From showing videos on good hygiene to cross-training employees to cover for co-workers with critical jobs, there is a sense of urgency to ensure employees understand how to mitigate the risks of a flu pandemic in the workplace.
When the U.S. Food and Drug Administration announced in October 2009 that, beginning with the 2011 season, it would require post-harvest treatment of live Gulf Coast oysters harvested in summer months for control of pathogenic Vibrios, the industry was taken by surprise.
By the Agricultural Technology Research Program at the Georgia Tech Research Institute Studies have revealed that when chickens arrive at processing facilities, they generally have high populations of bacteria, which
Think about this — about half of every dollar spent on food is spent on food prepared away from home. We assume (hope, wish, pray?) that personal health and hygiene
Dr. Tong Zhao, UGA Center for Food Safety, inoculates Salmonella onto chicken wings. Researchers discovered using a wash treatment containing levulinic acid together with sodium dodecyl sulfate was effective at
The beef industry has invested millions of dollars in food-safety research to reduce or eliminate the threat of foodborne illness from ground beef contaminated with deadly bacteria such as E.
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