Quality and safety initiatives, regulatory challenges, and research opportunities abound in the U.S. cheese industry
Linda L. Leake, doing business as Food Safety Ink, is a food safety consultant, 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 [email protected]
Articles by Linda L. Leake, MS
A major issue currently affecting beef quality is the supply chain problem caused by the COVID-19 pandemic, so experts say.
Quality and safety initiatives, regulatory challenges, and research opportunities in the cheese industry.
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As with other food products, especially ones that are exchanged globally, spices are subject to food safety and quality concerns.
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]
California, Wisconsin and New York are doing their part to increase consumer interest in milk.