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“Food Safety Culture” Spreading In The U.S., Professor Says

December 23, 2010: 12:39 PM EST

Most of the cases of foodborne illnesses are not “acts of God” but are the result of lapses in human behavior, according to a Kansas State University professor. Douglas Powell says that the last 10 years in the U.S. have seen the gradual development of a “food safety culture,” thanks to several highly-publicized food contamination outbreaks. It is the spread of this culture among farms, processors, retailers, restaurants and consumers at home – rather than legislation, policy and training – that will reduce the number of Americans sickened by foodborne pathogens, Powell says. Other trends noted by Powell: increased public exposure to food safety information; realization that fresh produce, not just meat, is a source of food contamination; and increased use of DNA technology and tools to better understand foodborne illnesses.

Douglas Powell , "Professor Looks at Decades Top Food Safety Trends", News release, Kansas State University, December 23, 2010, via Newswise, © KSU
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