August 25, 2015
"With regard to food safety, we really don't see any differences in those two systems,'' Mindy Brashears, a professor of food microbiology and food safety at Texas Tech, told NBC's Tom Costello on TODAY Monday. "The beef industry in the US is safe. Whether it is a conventionally raised product, an organic or natural product — the consumer can have confidence that they have taken action to make the product safer over the past 10 years."
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