Dr. V.M. (Bala) Balasubramaniam professor of Food Engineering at The Ohio State University will share advances in “Shelf Life Extension of Foods with Fresh-like Quality Attributes by High Pressure.” via Adobe Connect at 11:00 a.m. (ET) on August 13, 2015. This seminar is part of the Institute of Food Safety and Nutrition (IFSN) Seminar Series. These monthly seminars aim to disseminate new knowledge; engage with partners and stakeholders; and inspire the next generation of food safety and nutrition experts.
One of the premier events to which the food safety community looks forward is the annual meeting of the International Association for Food Protection (IAFP). This includes the faculty and students from the University of Maryland’s College of Agriculture and Natural Resources’ Center for Food Safety and Security Systems (CFS3), who presented their research findings. This year the annual meeting was held in Portland, Oregon and CFS3 / JIFSAN faculty and students had a large presence.
Did you know you can help disease detectives detect and solve foodborne disease outbreaks? Learn some ways you can help detect and solve foodborne disease outbreaks, and maybe help protect others from getting sick.
Free Webinar - Introduction of JIFSAN's 2015 Annual Symposium Topic Re-tool Your Box: Communicating Food Risks in an Era of Social Media
The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) will host a free webinar on Wednesday, July 29 at 3:00PM EST to introduce its annual symposium. The symposium will center on re-tooling and modernizing the food risk communication toolbox, in an era of social media. The symposium will be held November 4-5, 2015, at the Greenbelt Marriott Hotel, Greenbelt, Maryland USA. Participants of this webinar will be given a $75.00 discount on the $225.00 symposium fee.
JIFSAN's International Food Safety Training Laboratory (IFSTL) is offering a course on "USDA Microbiological Methods for Meat & Poultry" September 14-15, 2015. Click to learn more and to register.
For many families homemade ice cream is a treat they look forward to in summer. But each year that same treat causes many cases of Salmonella. The ingredient responsible? Usually raw or undercooked eggs.
Foodborne illness, often called food poisoning, is unpleasant and potentially serious for anyone but it‘s especially dangerous for people over 65. Although people of every age can get food poisoning, older adults are more at risk, more likely to have a lengthy illness, undergo hospitalization, or even die. Read to learn about food safety precautions for older adults.
Food Recall! You hear about the latest recall on the news, and you realize that it’s a product you have in your pantry. Or maybe it’s a product that you’ve already purchased and eaten? What to do? Click to find out.
Links & Resources
- Joint Institute for Food Safety and Applied Nutrition
- College of Agriculture and Natural Resources
- Food and Drug Administration
- United States Department of Agriculture
- Centers for Disease Control and Prevention
- Food and Agriculture Organization of the United Nations
- World Health Organization
- FAO/WHO Food Standards - CODEX Alimentarius
- Food Safety Cooperation Forum Partnership Training Institute Network
- USDA Food Safety Research Information Office