food safety

Jun 6, 2014

What’s the Best Way to Wash Microbes off Your Produce?

Note: This post is part of an ongoing series in which we try to answer questions about the science behind food – from farm to fork. If you have a food-related question, please let me know at matt_shipman@ncsu.edu. Short version: You can use water to wash off your fruits and veggies – but it may… 

May 16, 2014

How Can I Wash All the Pesticides off My Food?

Note: This post is part of an ongoing series in which we try to answer questions about the science behind food – from farm to fork. If you have a food-related question, please let me know at matt_shipman@ncsu.edu. What is the best way to wash all the pesticides off your food? The bad news: you… 

Jul 17, 2012

Food-Safety Expert to Lead CALS

Meet Dr. Richard Linton, a nationally recognized food-safety expert who has been named dean of the College of Agriculture and Life Sciences. 

Aug 3, 2011

Nullifying Norovirus

Odds are your last case of food poisoning was caused by a norovirus. NC State will use a $25 million grant from the U.S. Department of Agriculture to lead a national study of what makes noroviruses tick and how they make you sick. 

Aug 3, 2011

NC State Gets $25 Million Grant to Nullify Norovirus

North Carolina State University will use a $25 million grant from the U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) to strengthen food safety by studying human noroviruses across the food supply chain in an effort to design effective control measures and reduce the number of virus-caused food-borne illnesses. Human noroviruses… 

Jul 12, 2011

Food For Thought

From peaches to green beans, summer’s bounty is here. And eager home cooks are busy canning fruits and vegetables for the months ahead. But canning is one hobby that can kill you if not done properly. NC State is making sure people do it the right way. 

Jun 11, 2010

Food for Thought

Ben Chapman, an assistant professor and food safety specialist, put video cameras in commercial kitchens and found that risky food preparation practices happen more often than previously thought.