A look at the latest products to help in poultry production.
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
Innovations Are Enhancing Poultry From Farm to Fork
Food industry insiders are calling poultry the new king of protein, as it is surpassing global pork production in 2019.
Tanker Wash Guidelines from the Juice Industry
Tanker wash procedures and practices are intended for the safe and sanitary transport of bulk fruit juice products.
Cold Pressed Juice is a Hot Trend
Meet JuiceBot, a Los Angeles firm that designs and manufactures the JuiceBot, which the company bills as the world’s first robotic juice dispenser.
Ensuring Pecan Safety Through Conditioning
Research demonstrates pecan conditioning as an essential step to reduce kernel breakage, improve shelling efficiency and eliminate microorganisms that may be on the shell.
Produce Safety: Protocols Are Improving to Minimize Pathogen Contamination
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.
Safety, Product Development Are Priorities for Seafood Industry
Seafood stakeholders are enthusiastically engaged in promoting seafood safety and quality through training, auditing, or developing value-added new products.
Vibrio Vulnificus: What to Know About the Deadly Bacteria That Is the Focus of Bad News
About one in four people with a vibrio vulnificus infection die, sometimes within a day or two of becoming ill.
Roundup of New Rapid Testing Tools Enhancing Food Safety
Industry stakeholders explain the latest rapid testing technology breaking ground for food producers.
Using Smartphones for Food Analysis
A look at the emerging trend of using smartphones and other portable devices for food analysis.
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