Food Contamination

PULLMAN, Wash. — Thanks to Washington State University food scientist Dong-Hyun Kang and his colleagues, the rising number of organic produce consumers around the world may soon be able to enjoy their fruits and veggies with less risk of food-borne illness than recent headlines have suggested.

PULLMAN, Wash. — Recent national outbreaks of Salmonella linked to lettuce and tomatoes and E. coli from bagged spinach highlight the challenges of protecting the food supply from accidental contamination. But the food industry is also mindful of the need for systems to protect against the potential for intentional contamination. Two nationally known food security […]