Recent Blog Posts

iced tea - image by Eiliv-Sonas Aceron on unsplash.com

by: Aaron Beczkiewicz

Having spent a good portion of  my master’s program interviewing individuals about their foodborne illnesses following international travel, it goes without saying that I tend to be a little paranoid about what I eat when I travel. As a result, I was fairly strict about self-imposed diet restrictions (i.e., no fresh produce, pre-packaged beverages only, no iced drinks, etc.) over the course of a 2-week trip to Ethiopia last summer. During my return trip, the first several items on my to-do list involved satisfying habits I had gone without the entire trip. Since I LOVE cold beverages and typically go through 2 trays of ice a day, I made a point of getting a drink with ice during one of my layovers (…unfortunately, no direct flights from Columbus to Addis Ababa). As I was enjoying an iced tea at the London Heathrow Airport, I started pondering whether I would consider it a potential food safety risk. With several hours till the next leg of my trip, I decided to occupy myself by digging deeper and a quick internet search at the airport bar returned a couple outbreaks due to tea or other herbal supplements:

2017 Botulism Outbreak – Deer Antler Tea

2010 Sodium Azide Poisoning – Iced Tea

Despite spending several days during the trip to Ethiopia assisting with a course on risk ranking and discussing how individuals perceive risk differently, it really had not occurred to me until I was sitting in an airport drinking iced tea how impactful a setting could be on my own perception of risk. Was I justified in relaxing my food and beverage restrictions the minute I passed through customs and immigration in London despite avoiding ice those 2 weeks in Ethiopia?

Given the strong public health and food safety systems in western Europe, I’m fairly confident that I was less likely to get sick from items I consumed during my layover. But the more I thought about it, there were multiple factors I was considering. Whereas my biggest concern with the iced tea at the airport was norovirus due to food handler contamination of ice or garnishes, my avoidance of ice in Ethiopia was driven primarily by my concerns about Salmonella and Cholera which last longer and are more severe than norovirus. Thus, it wasn’t just the likelihood of illness that I was concerned about, but also how severely it could impact my daily life.

Evaluating these two components of risk can be challenging if you don’t have the information (e.g., contamination history, severity of illness, etc.) necessary to base decisions off of. Luckily, food safety systems are increasingly adopting practices, such as posting letter or color grades for retail food establishments following inspection, that promote increased consumer awareness. While my airport musings haven’t led me to give up iced tea, they did increase my awareness of how I approach food and beverages in the U.S. and I now make sure to look for a green health department sign in the window any time I go to a coffee shop in Columbus.

 


Aaron BeczkiewiczAaron Beczkiewicz

Graduate Research Associate

CFAES Department of Food Science and Technology

 

 

 

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Women working in field

By: Ariel Garsow

Gender and food safety are interconnected because gender roles determine the distribution of food safety resources and responsibilities between men and women. Women in low and middle income countries such as Ethiopia carry a disproportionate responsibility because their traditional roles place them in charge of food production, handling and preparation.

Last August, I had the opportunity to be a teaching assistant for a gendered data collection course at Addis Ababa University in Ethiopia. During this course, we discussed how gender, nutrition and food safety are interconnected. Through this course, I gained a deeper understanding of how lack of access to resources due to gender disparities effect food safety worldwide. 

One of the activities that we completed was a 24-hour clock to look at the differences in how typical small holder male and female farmers spend their time in a typical day. We split up the men and women in the class into two separate groups. The men were assigned the task of creating a 24-hour clock of the typical day of a woman who farms on a small plot of land, also called a woman smallholder farmer. The women were assigned the opposite, making a 24-hour clock of the typical day of a male smallholder farmer.

A picture of the status of the groups doing the activity after 15 minutes. The men were still busy at work while the women were chatting since they finished the activity. A picture of the status of the groups doing the activity after 15 minutes.  The men were still busy at work while the women were chatting since they finished the activity.

The pictures of the typical day for a small-holder male farmer, left, and female farmer, right. The pictures of the typical day for a small-holder male farmer, left, and female farmer, right.

The pictures of the typical day for a small-holder male farmer, left, and female farmer, right.

As shown in the photos above, this activity creates a pictorial representation of reality that allows for an open discussion of gender roles and equality. For example, one of the men in the group commented that he “had no idea” that women spent so much of their time working compared to men.

These types of tools are useful because they reveal the food safety practices in a community by showing who does what activities during the day such as harvesting crops, milking cows and food preparation. This information can also be used to see when most individuals are available to have conversations and trainings around food safety can occur, increasing the potential impact that can be made.

Following this exercise, we visited several small holder dairy producers in the area surrounding Addis Ababa to conduct a gender analysis of the food safety practices in the dairy value chain. These types of conversations are important because they can lead to the development of best food handling practices that are specific for a community. For example, one of the women we spoke with stated that she stores the milk she collects from her cows in the evening in a container in a cold water bath until the milk can be collected the next morning. She stated that she does this because she had attended a dairy food safety course in a nearby town where she learned that it is important to keep the milk cold to limit bacterial growth. One of the course instructors was also at the woman’s house and indicated that she had purposefully invited women to the diary food safety course because in the village the woman are the primary ones responsible for milking and making cheese. This is just one example of the linkage between gender roles and food safety.

Examining gender roles in value chains allows for the creation of interventions for those who are more likely to be able to change behaviors to reduce foodborne contamination. Future food safety trainings need to understand gender roles to target the correct audiences in order to be effective in reducing exposure to foodborne pathogens.

If you are interested in learning more, here is a link to a webinar series from the Feed the Future Innovation Lab for Livestock Systems on gendered data collection:

https://livestocklab.ifas.ufl.edu/events/webinars-on-gender--nutrition/


Ariel GarsowAriel Garsow

Graduate Research Associate

CFAES Department of Food Science and Technology

 

 

 

 

 

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fruit infused water

By: Tracy Turner

I’m planning to add either fresh strawberry or cucumber slices to a pitcher of water to serve with a lunch I’m hosting. Are there any food safety concerns that I need to be aware of when making fruit- or vegetable-infused water?

Infusing water with fruits or vegetables is a wonderful, healthy, and delicious way to add flavor to water without adding sugar. Not only is infused water a simple way to stay hydrated, but it has also become increasingly popular among consumers who are seeking healthy alternatives to sugary drinks.

However, when preparing fruit- or vegetable-infused water, it’s important to keep food safety in mind to prevent the potential of developing a foodborne illness. In fact, you should handle infused water as you would any perishable food, according to Infused Water with Ohio Local Foods, a recent Ohioline fact sheet written by Patrice Powers-Barker, an Ohio State University Extension educator.

Ohioline is OSU Extension’s free online information resource and can be found at ohioline.osu.edu. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.

Because you are adding fresh fruits or vegetables, the infused water is perishable. When serving infused water at a party or on a buffet table, treat it like other perishable foods. Add ice to the water and remember that perishable foods should not be left at room temperature for more than two hours. After two hours at room temperature, the food can enter the “danger zone,” a range of temperatures between 40 and 140 degrees Fahrenheit at which bacteria grows most rapidly. 

“For food safety, store the infused water in the refrigerator,” writes Powers-Barker. “As in any food or beverage preparation, do not forget to wash hands with soap and water before handling the food, as well as wash all produce with clean running water.” 

“Use clean containers and sanitize preparation surfaces before starting,” she writes.

Also, cut away any damaged or bruised areas on fresh fruits and vegetables, and avoid using any produce that looks rotten, advises the U.S. Food and Drug Administration.  

Because fruits and vegetables can sometimes harbor harmful bacteria, rinse all produce under clear running water before preparing or eating it. When washing firm produce such as melons and cucumbers, clean it with a produce brush and pat it dry with a clean cloth towel or paper towel to further reduce bacteria that might be present on the surface, the FDA says.

For example, cantaloupe skin has nooks and crannies that can house dirt particles. Therefore, give cantaloupes a good rinse and scrub them with a clean brush before cutting through them with a knife. Peeling or cutting unwashed produce can transfer dirt or other contaminates from the surface of the produce to the portion of the fruit or vegetable that you plan to eat or add to your water.

It’s important to note, however, that washing the produce will not get rid of all bacteria or viruses. And washing it with soap, detergent, or commercial produce washes is no more effective than washing it with water, the FDA says.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center (OARDC). Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Editor:This column was reviewed by Patrice Powers-Barker, educator, family and consumer sciences, OSU Extension.

FOR MORE INFORMATION CONTACT: 

Tracy Turner

turner.490@osu.edu

614-688-1067

SOURCE(S): 

Patrice Powers-Barker
Extension educator
Family and consumer sciences

  1. 364 West Lane Ave.
    Suite B120
    Columbus, OH 43201
    Fax: 614-292-2270
  2. Research Services Building
    1680 Madison Ave.
    Wooster, OH 44691
    Fax: 330-202-3504

 

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washing chicken

By: Tracy Turner

I just can’t stomach the idea of not washing raw chicken before cooking it. The slime on it is really off-putting. Isn’t rinsing out my sink afterward good enough to prevent spreading any germs?

No, it’s not.

You shouldn’t wash or rinse raw chicken or any other raw poultry before cooking it, because doing so doesn’t kill any bacterial pathogens such as Campylobacter, salmonella, or other bacteria that might be on the inside and outside of raw chicken. 

When you wash or rinse raw chicken, you are likely splashing chicken juices that can spread those pathogens in the kitchen and contaminate other foods, utensils, and countertops, according to the Centers for Disease Control and Prevention. Some estimates say the splatter can spread out and land on surfaces up to 3 feet away.

In fact, a new report issued last week from the U.S. Department of Agriculture Food Safety and Inspection Service showed dangerous levels of contamination between bacteria from raw poultry and other surfaces, and foods being prepared nearby. 

The study involved 300 people who prepared a meal of chicken thighs and salad in a test kitchen. Of those who washed the chicken before cooking it, 60% were found to have left a trail of bacteria in the sinks and surrounding areas. 

Even after washing out the sinks, 14% of the sinks were still contaminated with bacteria. Even worse, of the salads that were prepared in the test kitchen where participants washed the raw chicken, 26% were contaminated with bacteria from the raw chicken.

That’s a problem because pathogens such as Campylobacter and salmonella can survive on surfaces such as countertops for up to 32 hours, according to the USDA Food Safety and Inspection Service.

The only way to kill these potentially dangerous bacteria is to cook the chicken to an internal temperature of 165 degrees Fahrenheit.

Practicing sound, safe food handling is important, considering that 48 million Americans get sick with a foodborne illness every year, 128,000 are hospitalized, and 3,000 die, according to the CDC.

“Everyone has a role to play in preventing illness from food,” according to a USDA written statement. “Please keep in mind that children, older adults, and those with compromised immune systems are especially at risk. 

“Washing or rinsing raw meat and poultry can increase your risk as bacteria spreads around your kitchen, but not washing your hands for 20 seconds immediately after handling those raw foods is just as dangerous.”

To lessen your chances of developing a foodborne illness, the USDA says to:

  • prepare foods that will be served uncooked, such as vegetables and salads, before handling raw meat or poultry.
  • clean and sanitize thoroughly any surface that has potentially touched or been contaminated from raw meat and poultry, or their juices. To do this, clean sinks and countertops with hot, soapy water, let them dry, and then apply a sanitizer to them.
  • wash your hands with soap for at least 20 seconds, rinse them under warm running water, and dry them with a clean cloth or paper towel after handling raw poultry or any other raw meat.

Lastly, be sure to cook your chicken to an internal temperature of 165 degrees Fahrenheit, using a food thermometer to measure the temperature. Beef, pork, lamb, and veal steaks, roasts, and chops are safe to eat at 145 degrees, while ground meats are safe to eat at 160 degrees, the USDA says.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center (OARDC). Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Editor:This column was reviewed by Sanja Ilic, state food safety specialist, OSU Extension.

FOR MORE INFORMATION CONTACT: 

Tracy Turner

turner.490@osu.edu

614-688-1067

SOURCE(S): 

Sanja Ilic
State Food Safety Specialist
OSU Extension

  1. 364 West Lane Ave.
    Suite B120
    Columbus, OH 43201
    Fax: 614-292-2270
  2. Research Services Building
    1680 Madison Ave.
    Wooster, OH 44691
    Fax: 330-202-3504

 

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roast in slow cooker

By: Tracy Turner

I put a roast on to cook in my slow cooker and went to work. When I got home, I realized that the power had gone out at my house at some point during the day. I checked my slow cooker and the power was off, but my roast looked like it cooked fully. Can I still eat the roast?

Great question! However, I’m sorry to say that unless you are able to tell how long the roast was in the slow cooker without adequate heat, it’s best that you toss it out, according to the U.S. Department of Agriculture Food Safety and Inspection Service.  

Generally speaking, perishable foods that have been at temperatures of 40 degrees Fahrenheit or higher for two hours or more will need to be discarded to avoid the development of harmful bacteria that could cause a foodborne illness. This is because food that isn’t maintained at proper temperatures can enter the “danger zone,” a range of temperatures between 40 and 140 degrees at which bacteria grows most rapidly.

As the name indicates, a slow cooker cook foods slowly at a low temperature—generally between 170 and 280 degrees. It works by using the direct heat from the pot and the steam created from tightly covering the pot over a period of time to destroy bacteria, making the slow cooker a safe process for cooking foods, according to the USDA.

“While food is cooking and once it’s done, food will stay safe as long as the cooker is operating,” the USDA says.

But, if the power to the slow cooker goes out and you aren’t there to know how long the cooker was without power, how long the food had cooked before the power went out, or how long the food might have sat in the danger zone, bacteria could have begun to develop on the food.

So, in your case, even if the roast looks done, the USDA says it shouldn’t be eaten.

The USDA also advises the following when using a slow cooker:

  • Always thaw meat or poultry before putting it into a slow cooker.
  • Keep perishable foods refrigerated until preparation time. If you cut up meat and vegetables in advance, store them separately in the refrigerator. The slow cooker might take several hours to reach a safe, bacteria-killing temperature. Constant refrigeration assures that bacteria, which multiply rapidly at room temperature, won’t get a “head start” during the first few hours of cooking.
  • If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. However, it’s safe to cook foods on low the entire time, if preparation time is limited.

Lastly, while it’s OK to use a slow cooker to keep foods warm, it’s not recommended that you reheat leftovers in a crock pot. This is because it takes too long for the leftovers to reheat to a safe temperature, creating a perfect space for harmful bacteria to form. 

As such, the USDA says it’s best to reheat food on a stove, in a microwave, or in a conventional oven until the food reaches a temperature of 165 degrees. At that point, you can then place the food in the slow cooker to keep it hot, at 140 degrees or higher.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Editor: This column was reviewed by Shari Gallup, educator, family and consumer sciences, OSU Extension.

FOR MORE INFORMATION CONTACT: 

Tracy Turner

turner.490@osu.edu

614-688-1067

SOURCE(S): 

Shari Gallup
Family and Consumer Sciences
OSU Extension

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Flooding road goes underwater and house completely flooded

By: Tracy Turner

If my home floods, what do I do with the food in my fridge and pantry?

Your question is very similar to another that was asked in a “Chow Line” column from May 2017, so it’s best answered by reissuing that column here.

If your home becomes flooded, it is important that you throw away any food that might have come into contact with floodwater. That includes cartons of milk, juice, or eggs and any raw vegetables and fruits. In fact, unless they were in a waterproof container, any foods in your home that came into contact with floodwater need to be thrown out.

Floodwater can seep into and contaminate foods packaged in plastic wrap or cardboard, or stored in containers with screw-on caps, snap lids, or pull tops, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service.

The best way to avoid the potential for foodborne illness in such cases is to throw away all foods not contained in waterproof packaging. That includes any foods in your pantry, cabinets, fridge, and freezer that came into contact with floodwater.

Canned goods also need to be inspected for damage due to flooding. Throw away any cans with swelling, leakage, punctures, or deep rusting, or those that are crushed or severely dented and can’t be opened with a can opener.

Foodborne bacteria can cause illness. Symptoms will occur usually within one to three days of eating the contaminated food. However, symptoms can also occur within 20 minutes or up to six weeks later, according to the U.S. Food and Drug Administration.

In the case of a power outage without flooding, keep the refrigerator and freezer doors closed as much as possible. If not opened, a refrigerator without power will keep food cold for about four hours. A half-full freezer will hold its temperature for about 24 hours, and for 48 hours if the freezer is full, the USDA says.

If the power is out more than four hours, you can store refrigerated foods in a cooler with dry ice or block ice. You can also use dry ice or block ice in the fridge to keep it as cold as possible during an extended power outage, according to the FDA.

The USDA and the FDA offer these other tips for safe food handling after a power outage:

  • Check the temperature inside of your refrigerator and freezer. Throw away any perishable foods such as meat, poultry, seafood, eggs, or leftovers that have been above 40 degrees Fahrenheit for two hours or more.
  • Check each item separately. Throw away any food that feels warm to the touch or has an unusual odor, color, or texture.
  • Check frozen food for ice crystals. The food in your freezer that partially or completely thawed can be safely refrozen if it still contains ice crystals or is 40 degrees or below.

Remember, when in doubt about the safety of the food item, throw it out. Never taste the food to decide if it is safe to eat, the USDA says. Refrigerated food should be safe as long as the power was out for no more than four hours and the refrigerator door was kept shut, according to the FDA.

Experts agree: One way to be prepared in the event of an extended power outage is to keep a few days’ worth of ready-to-eat foods that don’t require cooking or cooling. And keep a supply of bottled water stored where it will be safe from floodwater.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line author Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Editor: This column was originally reviewed by Sanja Ilic, specialist in food safety for Ohio State University Extension.

FOR MORE INFORMATION CONTACT: 

Tracy Turner

turner.490@osu.edu

614-688-1067

SOURCE(S): 

Sanja Ilic
OSU Extension, Food Safety

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Ariel Garsow

The kids are back in school. That means time to make homemade playdough! But, did you know that flour – one of the ingredients in homemade playdough – can carry harmful bacteria that can make you sick? And, since young children put almost everything in their mouths, that’s risky.

Flour has been associated with several recalls and outbreaks over the past few years. Early this year, Pillsbury recalled their flour due to potential Salmonella contamination. Just last week General Mills recalled Gold Medal Unbleached All Purpose Flour (five-pound bags, use by date Sept. 6th, 2020, UPC code 016000 196100) due to potential contamination with E.coli O26, a strain of bacteria that can cause very serious illness, particularly in children. When there is a recall like this one, it is important to check your cupboard. If you still have the flour in the bag, check the use by date. If the use by date is Sept. 6, 2020, throw out the flour. If you are unsure about the use by date and it could potentially be that date, throw it out. For more details about this recall, click here.

Now you are aware that flour could potentially contain bacteria like Salmonella or E.coli. What do you do?

If you still want to make playdough, you could bake your flour to reduce the risk. It is important to know that baking won’t completely eliminate the risk – we’ve all seen how flour can spread around the kitchen! Since cross-contamination is still a risk, don’t try to cook recalled flour – it really is best to throw that away.

After you are confident that you do not have flour associated with either of the recalls above, you can follow this playdough recipe, which we modified from https://www.iheartnaptime.net/play-dough-recipe/. It should make enough playdough for 4-6 kids.

Ingredients:

- 2 cups all-purpose flour

- 2/4 cup salt

- 4 teaspoons cream of tartar

- 2 cups lukewarm water

- 2 tablespoons vegetable oil

- Food coloring

- Plastic bags

Playdough ingredients

1. Pre-heat your oven to 350 °F;

2. Spread out flour evenly on a baking sheet

3. Put the flour in the oven for 5 minutes;

For the time and temperature of baking flour, please see this source here

Flour in the Oven

4. In a medium pot, mix the flour, salt and cream of tartar;

Playdough Mix

5. Add the water and the oil;

Playdough Mix
Playdough Mix

6. Over medium heat, stir the mixture constantly until the dough is formed;

Playdough Mix

7. After the dough has cooled a little, knead the dough until smooth;

8. Divide the dough into the number of balls corresponding to the number of colors you want;

Playdough Before Food Coloring

9. Place a dough ball and about 15 drops of food coloring into the plastic bag and knead;

Playdough and food coloring

10. Now your dough is ready for the kids to play with!

One last note, make sure the kids properly wash their hands before using the playdough to limit the germs from their hands going into the playdough. And have fun!

Ariel Garsow, Graduate Research Associate, CFAES Department of Food Science and Technology

Photos credit Nicole Badik

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Barbara Kowalcyk

“Yesterday is not ours to recover, but tomorrow is ours to win or lose.”

Lyndon Johnson first spoke those words after the devastating assassination of John F. Kennedy, as Johnson sought to heal the nation, and urged the country toward “a new American greatness.”

His observation resonates deeply with me; a present-day response to a past that cannot be undone led me to co-found the Center for Foodborne Illness Research and Prevention nearly 13 years ago.

Thanks to my father’s career as a mathematics professor, I grew up steeped in the university culture and developed a love (and sometimes hate!) relationship with mathematics. After completing a bachelor’s degree in the subject, I headed for graduate school and earned a master’s degree in statistics, and began my career as a biostatistician, conducting clinical research.

Then, in 2001, the course of my life—and my entire family’s—was irrevocably changed when my 2½-year-old son, Kevin, died from complications due to an E. coli O157:H7 infection. Following his death, our family was desperate to understand what had happened to our beautiful little boy. We started looking for answers.

What we learned about America’s food safety system shocked us. Soon we were advocating for new legislation that gave USDA the authority to shut down meat and poultry plants that repeatedly failed to meet Salmonella performance standards. The legislation was later called Kevin’s Law due to our efforts.

I soon realized that advancing food safety was my calling and redirected my career to focus full-time on food safety. In 2006, I co-founded the Center for Foodborne Illness Research and Prevention (CFI) with my mother, Patricia Buck, to advocate for science-based solutions that prevent foodborne illness and protect public health. At the same time, I decided to pursue a doctorate in epidemiology and biostatistics, with the goal of preventing foodborne illness on a large scale. Since then, we have met with a multitude of policy-makers, presented numerous times to Congressional committees, and consistently advocated on behalf of consumers on many food safety issues. We have also shared the best available scientific findings through our website, in films and newspapers, and on local and nationally televised programs—in short, through every appropriate outlet we could find—all in an effort to effect change in our food safety system.

Today, as we observe National Food Safety Education Month, I am thrilled to announce that CFI is now a center within Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES).

The food safety challenges of the 21st century are daunting. Changes in the food system and the environment have led to increased risk of food contamination, and the number of new and emerging bacteria, toxins, and antibiotic-resistant strains are growing. Addressing these and many other critical threats to our food supply requires an integrated, systems-based approach that is rooted in science and driven by risk. Yet food safety stakeholders, from local to global, struggle with effectively implementing such an approach.

Given its expertise and reputation in the food safety community, Ohio State has the opportunity to make a significant contribution in this field – locally, nationally, and globally. Faculty from every college in the university are working to address food safety-related issues. Many of them have been tapped for key advisory roles, and an impressive number have received awards for their work. Yet, while they are involved in a number of successful food safety collaborations within CFAES and across Ohio State, there has been no central point for connecting and engaging these teams, either internally or with external stakeholders.

Until now.

Since its founding as a 501(c)(3), CFI has worked to advance a stronger, more science-based food safety system. We are dedicated to improving food safety and advancing One Health by creating synergies, fostering interdisciplinary collaborations, and facilitating the translation of research into policy and practice.

As a CFAES college center, CFI will build on and amplify Ohio State’s existing efforts to address current and imminent food safety challenges. We will provide an organizational structure and a single point of contact for external and internal queries about food safety. CFI will serve as the platform for coordinating food safety efforts, facilitating transdisciplinary collaborations within Ohio State, and creating lasting partnerships with food safety stakeholders. We are dedicated to protecting public health and creating a positive food safety culture, from farm to table, and beyond.

CFI’s mission, vision, and strategic objectives are in strong alignment with those of Ohio State, CFAES, and my home department of Food Science and Technology (FST). We think of ourselves as “knowledge brokers,” translating the best available science into evidence-informed policies and practices. CFI has advocated for consumers, helped inform legislation and regulations, conducted national and international research projects, and developed strategic partnerships – all to advance our vision of a food system that consistently delivers safe, affordable, and nutritious food to all. Our work is rooted in science; best practices for science-based advocacy are our guiding principles. This focus makes CFI unique in the food safety community.

I am confident that this move will better position Ohio State and CFI to win the fight against foodborne disease. Please join us on November 14, 2019, for our Inaugural Event at Ohio State, Translating Science into Policy and Practice: What are the food safety priorities?

Go Bucks!

Barbara Kowalcyk, Assistant Professor and Director of the Center for Foodborne Illness Research and Prevention, CFAES Department of Food Science and Technology

 
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