News Archive

  1. Federal Agencies Collaborate to Provide Guidance for Third-Party Food Delivery Services

    Dec 14, 2022

    Food Safety News has released an article on the guidance offered by federal agencies on third-party food delivery services for food safety best practices (summary is available below):

    Although it is not intended to provide a “one-size-fits-all” approach, the recommendations, provided through a 49-page best practices document, focuses on the key parameters companies should consider when delivering food to consumers. This Guidance Document for Direct-to-Consumer and Third-Party Delivery Service Food Delivery, outlines the parameters critical to preventive controls, mechanisms to assess risk, recommendations for proper packaging, temperature control, physical and chemical contamination control, and allergen control. It also includes, general food safety information, and suggestion for return of compromised and abused products. 

  2. Three webinars to help you start your food business

    Starting a Food Business Webinar Series

    Dec 9, 2022

    Are you interested in starting a food business? Well, join the new three-part webinar series addressing food safety, licensing, legal, and economics considerations for starting a home-based or farm-raised food business. There is no cost for the webinar, but registration is necessary! Learn more:

  3. A Discussion About Food Science and Social Media Communication w/ Brittany Towers - The Black Food Scientist

    Nov 17, 2022

    In case you missed it, on Monday, November 14th the OSU Department of Food Science and Technology was graced with a Discussion About Food Science and Social Media Communication by none other than The Black Food Scientist, Brittany Towers! As a food scientist, a certified culinary scientist and an OSU alumna with a background in both biology and of course, food science, Brittany informed us on how she utilizes social media to communicate her expertise. From “pickling” to “MSGs” Brittany creates “Science in 60 Seconds” videos all from her own home. On platforms such as TikTok and Instagram, she addresses topics and questions everyday people can use in their daily life.  

  4. Camel Photo from Adobe Stock Images

    Publication: Antimicrobial Activity of Novel Lactococcus lactis Strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT and Klebsiella pneumoniae in Raw and Pasteurized Camel Milk

    Nov 11, 2022

    Raw and Pasteurized Camel Milk Study: Dairy products, particularly fermented milks and yogurt, are major sources of Lactic acid bacteria (LAB). Currently, there are no cultures identified or optimized to inhibit pathogens in camel milk. In order to identify such cultures, the authors of this study tested four novel Lactococcus lactis strains against Salmonella Typhimurium DT12, Escherichia coli O157:H7 VT_ and Klebsiella pneumoniae in raw and pasteurized camel milk. Achenef Melaku Beyene, a fellow TARTARE team member in Ethiopia at the University of Gondar, has provided us with a written summary of the publication.

  5. Seminar by Ariel Garsow and Igor Trujillo on Estimating Mycotoxin Exposure and Increasing Food Security in Guatemala

    SEMINAR: Estimating Mycotoxin Exposure and Increasing Food Security in Guatemala - Friday, October 28th

    Oct 20, 2022

    Estimating Mycotoxin Exposure and Increasing Food Security in Guatemala - Seminar on Friday, October 28th from 12:15pm - 1:15pm EST with Ariel Garsow and Igor Trujillo! 

    Ariel Garsow is a former Ph.D. student in the Food Science and Technology Department at The Ohio State University and alumni from our CFI Team. As a former Graduate Research Associate with CFI, Ariel’s work primarily focused on the PESAR project which assessed mycotoxin exposure and food security in Guatemala with an interdisciplinary team of researchers.   

    If you would like to join the seminar, please email Ashley Cellar ( for the zoom link! 

  6. Handwashing photo by Unsplash

    Global Handwashing Day

    Oct 15, 2022

    Today is Global Handwashing Day! Through our stewardship of the Handwashing For Life Institute, we hope to work towards applying a practical set of proven measures to change food service and healthcare handwashing behaviors, protecting the business and the people they serve. This involves standards and meaningful measurement tools to overcome the underwashing of hands.

  7. National Food Safety Education Month: A Safe Plate!

    Sep 16, 2022

    For a safe plate, don't cross-contaminate! The CDC has highlighted these important steps in prevention for this year's Food Safety Education Month. Check out the graphics below and their website for more!

  8. Checking food temperature photo by Unsplash

    National Food Safety Education Month: Food Temperature Control

    Sep 8, 2022

    Typically, the danger zone for bacterial growth occurs between 40 to 140 degrees Fahrenheit, making it extremely important to keep hot foods hot and cold foods cold. While many of these bacteria should be mitigated during food processing, there is always a chance that they may be present. It is for this reason that proper handling, storing, and cooking of food is important in keeping everyone healthy. 

  9. National Food Safety Education Month: Minimum Internal Cooking Temperatures

    Sep 6, 2022

    The safety of your food and your health matter. Both should be handled with care, and at the very least, a thermometer!

    The National Restaurant Association ServSafe has provided a useful Food Safety Basics Comprehensive Cooking Temperature Chart based on guidance from the FDA Food Code on safe minimum internal temperatures for meat and poultry prior to consumption.

    You should always use a food thermometer to assure that raw meat, eggs, poultry, and seafood have reached a safe minimum internal temperature. Refer to the chart below the next time you’re roasting poultry and more, and stay out of the temperature danger zone.

    Downloadable Time and Cooking Temperature Chart:

  10. Photo by Steve Maugeri/Spectrum News on Third-Party Delivery

    Spectrum News 1 Ohio Interview: Third-Party Food Delivery Regulation

    Jul 18, 2022

    Interview from Spectrum News 1 Ohio w/Gina Nicholson Kramer:

    “If somebody tries to tamper with this, it’s going to rip. Once you open these, it’s hard to re-seal," Torres said as she showed how the containers work. 

    Torres said it’s necessary because there have been cases where a third-party delivery driver has tampered with, or even eaten some of the food.  

    Local health departments regulate food health and safety inside restaurants. For instance, kitchen staff learn how to handle food safely, how long it can be kept, and at what temperature.