Food-borne illnesses pose a global health problem, claiming 2 million lives each year. This year’s World Health Day, April 7, focuses on food safety, so NC State University’s Abstract is taking an in-depth look at the topic through a series that highlights university work that’s making a difference.
- Why everyone should care, featuring the College of Agriculture and Life Sciences’ Dr. Ben Chapman
- Listeriosis and produce: What’s the connection?, by Danisha Garner, a graduate student in NC State’s Department of Food, Bioprocessing and Nutrition Sciences
- Food Safety 101: What is campylobacter (and what are we doing about it)?, by Hannah Bolinger, a graduate student in NC State’s Department of Food, Bioprocessing and Nutrition Sciences
- When a norovirus expert got norovirus, by Dr. Liz Bradshaw, postdoctoral research associate in the NoroCORE, the Norovirus Collaborative for Outreach, Research, and Education,
We’ll be linking to future posts in the series here, so check back for more.