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  1. Interview with TARTARE doctoral fellow Bekele Wegi Feyisa

    Jan 31, 2023

    Bekele Wegi Feyisa is one of our TARTARE fellows working on his Ph.D. at Haramaya University. He is working on Objective 2, dairy intervention studies with TARTARE’s Dr. Robert Scharff of The Ohio State University. Below, we have the interview with Bekele about his experience and work with TARTARE, beginning in the year 2020.

  2. Juan Leon, MSc

    Interdisciplinary Colloquium on Food Safety; Current Topics in Food Safety - Guest Lecture Tuesday (2/23) with Juan Leon

    Jan 23, 2023

    Tomorrow’s guest speaker for our FDSCTE 7727 Interdisciplinary Colloquium on Food Safety; Current Topics in Food Safety course is none other than, Juan Leon! We are excited to hear his lecture on "The State’s Meat Inspection Program and the State of the Industry". 

    Faculty and staff interested in attending our Tuesday guest lectures can contact us at cfi@osu.edu. Follow CFI across all of our social media platforms including LinkedInFacebook & Instagram, for more details on upcoming guest speakers and food safety content across the board!

  3. CONTACT's Clarify The Confusing: Rarely Consumed Raw

    Jan 19, 2023

    The Produce Safety Rule outlines the minimum food safety standards for the growing, harvesting, packing, and holding of produce for human consumption; and is a part of the FDA Food Safety Modernization Act (FSMA).

    Did you know that produce that is rarely consumed raw doesn’t have to comply with the Produce Safety Rule? Such as asparagus, coffee beans, and potatoes, to name a few. Ever wonder how we know whether something is rarely consumed raw (and can protect our health by not eating it uncooked)? 

Featured Blog

Ripe almonds on the tree branches photo - Adobe Stock #106115003

Nuts are an important food commodity and an essential part of our diet. Nuts are defined as single-seeded fruits, dry in nature and containing high oil content. Botanically, exclusively a kind of dry fruit with a single seed, a hard shell, with a protective husk. The four nuts that truly fit this definition are chestnuts, hazelnuts, pecans, and walnuts. Salmonella, with its long-term persistence and high heat resistance on dry foods, is considered the target organism for tree nuts and peanuts.