PULLMAN, Wash.– Food biotechnology and safety of bio-engineered foods will be two topics of discussion at the eighth annual Food Safety Farm to Table Conference scheduled May 16-17 at the Best Western University Inn, at Moscow, Idaho.
The conference, sponsored by the Northwest Food Safety Consortium, is designed to update public health professionals, food service managers, veterinarians, food processors, clinical microbiologists, food retailers, Cooperative Extension faculty, farmers and others interested in current food safety issues.
The consortium is a group of cooperating faculty from WSU and the University of Idaho interested in current food safety issues.
Pathogens associated with produce, a research update on E. coli 0157:H7 and salmonella in fresh sprouts, listeria, food-borne shigella, anti-microbials and food producing animals, pathogen reduction in compost and manure and updates on U.S. organic regulations and standard and U.S. food safety regulations are also on the agenda.
“This conference usually attracts about 125 professionals interested in food safety issues,” said Richard Dougherty, WSU Cooperative Extension food science specialist. “Many of us associated with the safety of food depend upon this conference as a good resource for current issues.”
The event begins at 7:45 a.m. on May 16 with registration and a continental breakfast. Pre-registration is required. There is a registration fee of $150. A $25 late fee will be charged for registrations received after April 30. Contact Chris Eder at (509) 335-2954 or edercj@wsu.edu for details.
Contact Richard Dougherty at (509) 335-0972 or dougherty@wsu.edu for more information on the program.
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