USDA revealed that it is developing a voluntary government certification for foods free of genetically modified ingredients
Catherine Haluska Shaffer is a freelance writer based in the Detroit area. She has a background in biochemistry, and has written news and features in the fields of biotechnology, pharmaceutical science, environmental science, and food science for over a decade. She has also published a number of short science fiction stories. Her interests include yoga, music, pets, and swing dancing. Reach her at firstname.lastname@example.org.
Articles by Catherine Shaffer
Recent massive recalls due to Listeria monocytogenes have raised new concerns about gaps in surveillance and processing
Food service industry can help prevent norovirus outbreaks by ensuring workers practice proper handwashing
An increased amount of food production facilities are sending food samples outside for analysis
The magnitude 9.0 earthquake and subsequent tsunami that struck Japan on March 11, killing more than 26,000 people and damaging or destroying more than 125,000 buildings, has also threatened the nation’s food production system and tested emergency quality assurance procedures.
Despite interest, negative public perceptions have companies pulling back
Industry shares similar concerns
Students turn yogurt into mayonnaise
New research could assist in fight against other bacterial illnesses
Advances in ATP testing technology have improved assay performance