News Archive

  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.

  3. CFI's Devin LaPolt

    Sep 19, 2022

    #MeetTheStudentMonday: Devin LaPolt is a Graduate Research Associate with CFI and a dual degree student pursuing a Ph.D. in Food Science and Technology and a Master of Public Health in Environmental Health Sciences. Devin has supported the TARTARE Epi Studies project and has led data management for the REDCap project as well. In her free time, Devin loves succulent gardening, yoga, painting, and hiking.

  4. National Food Safety Education Month: Handwashing For Life

    Sep 19, 2022

    “Everybody has to be on the same page and value cleanliness” - Mr. Jim Mann 

    The Center for Foodborne Illness Research and Prevention (CFI) has assumed stewardship of Handwashing For Life Institute, a global organization devoted to advancing the science of hand hygiene with the purpose of reducing the incidence of foodborne illness and nosocomial (healthcare-associated) infections caused by poor hand hygiene around the world. 

  5. 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!

  6. Daniel Engeljohn

    FDSCTE 7727 Interdisciplinary Colloquium on Food Safety (9/13) Guest Speaker: Daniel Engeljohn

    Sep 12, 2022

    Get ready for our FDSCTE 7727 Interdisciplinary Colloquium on Food Safety guest speaker Daniel Engeljohn! We look forward to his Tuesday, September 13th presentation! 

    Be sure to follow CFI for more details on this worthwhile course and esteemed guest speakers! OSU faculty and staff interested in attending should contact us at

  7. CFI's Emily Hogan

    Sep 12, 2022

    #MeetTheStudentMonday: Emily Hogan is a Graphic Design Intern with CFI and architecture undergraduate student at The Ohio State University. As of May 2022, Emily has utilized her talents in digital media design and Adobe to support visual communications behind the scenes; bringing to life the creative and informative imageries needed to elevate projects such as IAFP 2022 and World Food Safety Day. 

  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. CFI's Chris Yao

    Sep 5, 2022

    CFI’s #MeetTheStudentMonday: Chris Yao is a fourth-year Computer Science and Engineering undergraduate student with a minor in Mathematics at The Ohio State University. An intern with the CFI team since November 2020, Chris utilizes his coding and programming skills and supports international and domestic research projects. Outside of school, Chris pursues his passion for cooking, running, weightlifting, and playing video games.