Produce Marketing Association’s first chief science officer Bob Whitaker will retire January 2020 after more than a decade of service.
Karen Appold is an award-winning journalist based in Lehigh Valley, Pa. She has a BA in English (writing) from Penn State University and has more than 20 years of editorial experience. Karen has been a full-time freelance medical writer and editor since 2003. She works for various medical organizations, businesses, and media. Karen has also worked in a variety capacities, including newspaper reporter, editor of a daily newspaper, and editor of a monthly magazine. Reach her at kappold@msn.com.
Articles by Karen Appold
Challenges of Preventing Leafy Green Outbreaks
A look at the food safety challenges of leafy greens and possible solutions for preventing fresh produce outbreaks.
Fruit and Vegetable Industry Groups Push for Modified Transport Rules
Requested modifications to HOS and ELD regulations can be important to the safe and timely delivery of perishables.
Scientists Use Machine Learning to ID Source of Salmonella
Approach could lead to quicker identification of the animal source of certain Salmonella outbreaks.
Tracking Initiative Aims to Improve Beef Supply Chain
IBM and Golden State Foods partner to provide new transparency program for retailers, suppliers, growers, and food industry providers.
Study: Fruit Juices Contain High Levels of Heavy Metals
Experts say it’s difficult to designate a “safe” level for heavy metals in specific foods and beverages.
Study Evaluates Risks of RTE Meat and Poultry Samples
Researchers suggest more attention should be paid to manufacturing sausage products, pork barbecue, and head cheese.
FDA: Don’t Consume Products Prepared with Liquid Nitrogen
Liquid nitrogen can cause damage to skin and internal organs if accidentally ingested due to extremely low temperatures it maintains.
Plant Breeding Technologies Could Make Produce More Appealing
New breeding techniques have the potential to enhance the shape, size, color, and health benefits of fruits and vegetables.
Can Cooking Oil Prevent Bacteria Growth on Processing Equipment?
Researchers examine a simple way to minimize food contamination at industrial production facilities.