Food ingredient risk classification: low. Material is naturally bacteriostatic, and a 1 log reduction of S. typhi every 3 days has been observed (Himathongkham Et. al, 1999). Growth is prevented
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Somewhere, in a far away inbox, some PR person for the Kentucky Derby is having this post pop up on their google alerts. Hi friend! Don't worry, the blog doesn't get much traffic. :) In
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Food safety is the victim of it's own success. When I wrote about why I decide to care about food safety, I mentioned how 3,000 people every year is a minuscule fraction of the total number of