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In the News

  1. FDSCTE 7727 Interdisciplinary Colloquium on Food Safety (9/27) Guest Speaker: Fabien Robert

    Sep 27, 2022

    Fabien Robert is today’s guest speaker for the FDSCTE 7727 Interdisciplinary Colloquium on Food Safety course!

    Faculty and staff interested in attending can contact us at And be sure to follow CFI for more details on upcoming guest speakers

  2. CFI's Samantha Cochrane

    Sep 26, 2022

    #MeetTheStudentMonday: Samantha Cochrane is a Master of Public Health student and registered dietitian nutritionist at The Ohio State University Wexner Medical Center. A Graduate Intern with CFI since May 2022, Sam supports CFI’s Communication Team with the promotion of engaging food safety materials through social media such as student blogs and awareness campaigns. In her spare time, Sam likes taking care of her house plants, hanging out with her husband, dog and cats, and treating herself to at-home manicures.

Featured Blog

micro photography of green leaf photo on

By: Juan Archila

More Americans are now seeking a healthy lifestyle and finding easy ways to engage with meal preparation. As part of a healthy diet, fresh fruits and vegetables are needed for your body to get essential nutrients and prevent chronic diseases. Leafy greens (including lettuce, spinach, kale, etc.), especially those in packaged salads, have become popular since they are easy to incorporate into healthy meals. Most packaged salads commonly say: “Triple washed,” “Thoroughly washed,” or “Ready to eat,” which makes consumers feel safe about eating the leafy greens. However, some of them have been involved in recalls and outbreaks related to harmful microorganisms’ contamination. The question is, how can this happen if they are supposed to be safe?

Click here to read the entire blog

Juan Carlos Archila GodinezJuan Carlos Archila Godinez

Graduate Research Associate