Extraneous & Foreign Material In Food: Safety & Consumer Displeasure
Gary C. Smith, Colorado State University Presence of unwanted “foreign” (i.e., not characteristically present) or “extraneous” (i.e., coming...
General
What We Need Are Facts and Faith, Not Fear, About Our Food Consumption
Gary C. Smith, Colorado State University Have you ever thought how sad and childish it is that some companies can only sell their products by...
Does ESG Compliance Prove That Your Company Is Sustainable?
Dr. Gary C. Smith, Texas A&M University Not really. For centuries, companies survived if they were profitable, and failed if they were...
3 Reasons Food Producers Should Perform Pesticide Testing
Alex Brandt, Ph.D., Chief Science Officer, Food Safety Net Services In 2016, it was reported that United States food producers used more than...
An Update On Cell Cultured Meat
Soon, available to the public will be three “kinds” of meat: (a) plant based meat alternatives (PBMAs) are made from plants; (b) cell cultured meat...
Qualitative Pathogen Testing in Food: What You Need to Know
Alex Brandt, Ph.D., Chief Science Officer, Food Safety Net Services Harmful microorganisms, also known as pathogens, cause disease in humans either...
Mitigating The Risk Of Salmonella In Food
Gary C. Smith, Colorado State University Dorland’s Illustrated Medical Dictionary defines “Salmonella” as...
Advancements in Traceability of Meat and Poultry
Gary C. Smith, Colorado State University Consumers want to understand the origins of their food and its journey from farm-to-fork.1 “Blockchain” is...
Working as a Team in a Remote Workplace
By Colton Pifer, Livestock Audit Specialist Building a team and fostering a positive workplace environment is difficult but doing so in a virtual...