Turns out, UC Davis food safety expert Linda Harris and her team also excel in lab safety. Harris, chair of the Department of Food Science and Technology, recently received a Safety Services Lab Safety Award by the UC Davis Chemical and Lab Safety Committee.
The faculty-led group honors campus labs with a strong commitment to safety procedures.
Romaine lettuce and leafy greens contaminated with E. coli. Eggs, raw chicken or turkey exposed to salmonella. Given frequent reports of food recalls, consumers may believe contaminations are on the rise in the United States.
Biosolarization shows promise for conventional and organic farmers
Farmers spend a lot of time and money controlling weeds and other pests, and often have to turn to chemical fumigants to keep the most destructive pests at bay. Farmers also wrestle with what to do with low-value byproducts of crop production, such as skin, seeds and hulls from fruit, vegetable and nut processing.
What if those agricultural waste streams could generate alternatives to chemical fumigants and make farming more productive, profitable and environmentally friendly?
Newborn Baby Jane in Sacramento, California, might have access to the best, most modern medical care, but she’s likely missing something else: Friendly gut microbes. Uniquely adapted to human breast milk, these microbes provide optimal nutrition, keep out hostile infections, and may even stop the spread of disease.
Ellie Yin receives award for doctoral research examining probiotics and health
Xiaochen (Ellie) Yin, who recently completed her Ph.D. in food science, has been awarded the John E. Kinsella Memorial Prize for outstanding research on her doctoral dissertation examining probiotics and health.
Interest in probiotics has grown significantly with consumers in recent years and is now a leading sector of the food supplement market. However, probiotics research is still in its early stages—with promising but sometimes inconsistent outcomes regarding beneficial effects.