Foodborne Illnesses Decline Overall
Jun 6, 2012
Food Quality-“This report is further evidence that the food industry, in all segments, has made tremendous efforts over the past 10-15 years to implement programs like HACCP [hazard analysis and critical control points] and other initiatives to reduce foodborne illness,” said Mindy Brashears, PhD, professor of food safety and food microbiology and director of the International Center for Food Industry Excellence at Texas Tech University.
tags: Texas Tech in the News