Joe Pezzini is setting a personal tone for his tenure as the new chair of Center for Produce Safety’s (CPS) Board of Directors.
Value-added salad leader Fresh Express has contributed $500,000 to Center for Produce Safety’s current capital campaign to fund fresh produce food-safety research.
Mohit Verma, Ph.D., with Purdue University, is leading efforts to develop a low-cost portable paper-based tool that can produce results of potential mammalian fecal contamination in about an hour.
Nitin Nitin, Ph.D., with the University of California, Davis, doesn’t want to reinvent the wheel when it comes to ways to minimize potential pathogen cross-contamination with produce.
The California citrus industry is answering the call to strengthen fresh produce food-safety research.
The Center for Produce Safety (CPS) has funded 12 new research projects, valued at just over $3.9 million, to help answer the industry's most urgent produce food safety questions.
Food-grade waxes are applied to a number of produce items before storage and distribution to control post-harvest decay and extend shelf life.
Investing in the food safety of fresh produce comes down to pride, potential, partnership and priorities, say the latest major contributors to Center for Produce Safety’s research program.
Dole Food Company Vice President Food Safety and Quality Natalie Dyenson is frank about the two-sided coin that motivated her company to contribute $750,000 to Center for Produce Safety’s new capital fundraising campaign: much is at stake, and much can also be gained.
Two of the fresh produce industry’s leading organizations are each donating $1 million to Center for Produce Safety, to continue that group’s work to fund science, find solutions and fuel change in fresh produce food safety.