Some people call Jeffrey Kornacki, PhD, the Lieutenant Columbo of food safety microbiology. Without the trench coat. Or the cigar. Or the 1959 Peugeot convertible, Model 403. Or the basset hound. Signature wardrobe, iconic props, and lovable pet notwithstanding, what Dr. Kornacki has in common with the irrepressible TV sleuth is his ability to solve… [Read More]
Linda L. Leake, doing business as Food Safety Ink, is a food safety consultant, registered SQF contract auditor, and award-winning freelance journalist based in Wilmington, N.C. Specializing in agriculture, food, food safety, and travel, her articles have appeared in some 89 print and online publications. Along with garnering awards for her articles and photographs, she holds the prestigious Master Writer status with American Agricultural Editors’ Association. Majoring in Dairy Science, she completed a BS in Agriculture at the University of Wisconsin and an MS in Food Safety at Michigan State University. She’s an active member of IAFP, Toxicologists Without Borders, Inc., and the National Dairy Shrine. She’s currently enrolled in the International Development Doctoral Program at the University of Southern Mississippi Gulf Coast. Reach her at Llleake@aol.com.
Articles by Linda L. Leake, MS
California, Wisconsin and New York are doing their part to increase consumer interest in milk.
A look at the latest products to help in poultry production.
Food industry insiders are calling poultry the new king of protein, as it is surpassing global pork production in 2019.
Tanker wash procedures and practices are intended for the safe and sanitary transport of bulk fruit juice products.
Meet JuiceBot, a Los Angeles firm that designs and manufactures the JuiceBot, which the company bills as the world’s first robotic juice dispenser.
Research demonstrates pecan conditioning as an essential step to reduce kernel breakage, improve shelling efficiency and eliminate microorganisms that may be on the shell.
After the multistate outbreak of E. coli associated with romaine lettuce grown in California, produce industry partners are devoted to minimizing the possibility of future pathogen contamination.
Seafood stakeholders are enthusiastically engaged in promoting seafood safety and quality through training, auditing, or developing value-added new products.
About one in four people with a vibrio vulnificus infection die, sometimes within a day or two of becoming ill.