In Utah, the incidence of shigellosis, a bacterial illness, was six times the national average. More than half of the cases were associated with day care centers. Then Utah State Extension started teaching day care providers how to prevent food-borne illness and teaching children the importance of proper hygiene. Now day care providers say children in their care are much more adept at personal hygiene as a result of the programs, and the providers report a significant reduction in illness. Tastier, safer shellfish.
Fresh shellfish is an important commodity in Alabama and other coastal states.
But shellfish such as oysters and clams can be contaminated with harmful bacteria. Auburn scientists found that if you move oysters from their near-shore beds to a place three miles off shore for five to seven days, the creatures completely purge harmful bacteria. The oysters develop a saltier taste that consumers like. Florida scientists developed a DNA fingerprinting method that identifies dangerous bacteria in shellfish. Scientists in Arkansas are using ozone to remove dangerous bacteria from poultry during processing.