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 [email protected]
Articles by Catherine Shaffer
Causing Major Recalls, Listeria is a Challenging Pathogen
Recent massive recalls due to Listeria monocytogenes have raised new concerns about gaps in surveillance and processing
Preventing Norovirus is in Hands of Food Workers
Food service industry can help prevent norovirus outbreaks by ensuring workers practice proper handwashing
Contract Labs Gobble Up Market Share
An increased amount of food production facilities are sending food samples outside for analysis
Japan’s Earthquake and Tsunami Trigger Food-Supply Cautions
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.
Is Food Nanotech Withering on the Vine?
Despite interest, negative public perceptions have companies pulling back
Study: Consumers Seek Food Safety Certification
Industry shares similar concerns
Yogurt = Mayonnaise = $$$
Students turn yogurt into mayonnaise
New Findings on Listeria
New research could assist in fight against other bacterial illnesses
ATP Assays Point Way to Greater Safety
Advances in ATP testing technology have improved assay performance