Research demonstrates pecan conditioning as an essential step to reduce kernel breakage, improve shelling efficiency and eliminate microorganisms that may be on the shell.
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
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.
Industry stakeholders explain the latest rapid testing technology breaking ground for food producers.
A look at the emerging trend of using smartphones and other portable devices for food analysis.
Impacts on this globally pervasive parasite on T. gondii-infected animals and concerns surrounding human behavior.
A look at the risk of acquiring a T. gondii infection and promising new drug candidates in the pipeline to treat Toxoplasmosis.
Food safety professionals give tips on how to creatively teach and motivate employees to adopt sound food safety practices.
The Food Quality & Safety Award recognizes the achievement of an organization that upholds the highest food standards supported by quantifiable results.