Researchers at North Carolina State and Purdue are developing a low-temperature heating process to kill Salmonella in shelled eggs. Irradiation of meat controls foodborne illness, potentially reducing deaths by 2,250 and illnesses by 1 million in the United States each year. Iowa State research with commercial-size food irradiators showed this technology can reduce microbial contamination in meat and poultry, nearly eliminating the risk of foodborne illness and doubling a product's shelf life. Kansas State's work with the steam pasteurization system will help beef processors meet new microbiological standards, and a small-scale version of the unit will help smaller slaughter operations compete. Keeping food safe for children.
Kids are at higher risk when exposed to unsafe food.
Delaware, Georgia, Iowa State, Louisiana State, Pennsylvania, and Utah developed food safety programs for daycare providers, with training on the causes of foodborne illness, food storage, proper temperatures, food preparation, and sanitary practices. Dishing up safe grub. Americans eat nearly half of their meals away from home, making safe food handling in restaurants, schools, and at special events very important. In Delaware, training helped one restaurant pass public health department inspections after a series of poor ratings. Training programs conducted by Cornell, Georgia, Louisiana State, Nebraska, Purdue, Tennessee, and Washington State also help assure food safety.