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Food Safety
Dieudonne Baributsa
The triple-bag technology created at Purdue University to help African smallholder farmers store their crops after harvest also enabled farmers in Sierra Leone to protect their seeds when the Ebola outbreak disrupted agricultural markets.
Fruit and vegetable assortment
Purdue Extension and the Illiana Watermelon Association are offering audit cost-sharing programs to Indiana fruit and vegetable growers who receive passing scores on their third-party food safety audits.
River scene
Bob Rode, aquaculture extension specialist, shares resources to aid with the confusion as to whether seafood is healthy or harmful. USDA encourages the public to consume approximately 2 meals per week of seafood as part of a healthy diet. Is that safe?
Haley Oliver (right) and Jess Buening, a senior in animal sciences, examine a meat slicer. (Purdue A
Purdue University research shows that standard cleaning procedures in retail delis may not eradicate Listeria monocytogenes bacteria, which can cause a potentially fatal disease in people with vulnerable immune systems.
George C. Jones (right) of the Indiana State Department of Health turned to Purdue Extension to rece
The Food Protection Program of the Indiana State Department of Health is all about helping produce growers and packers keep food safe for consumers. Purdue Extension expertise has played a large role in the program.
Communicating the Science
Among the Hollywood tabloid publications with their screaming headlines in the checkout line of a West Lafayette, Indiana, supermarket is a stack of little brochures inviting shoppers to read more about this: "How Can I Avoid GMOs?"
Jill Overton, food service director for Franklin Community Schools, can't overstate the case for foo
Jill Overton has more than 4,000 reasons to think about food safety - that's how many meals cafeteria staff at Franklin Community Schools prepare each school day. She turned to Purdue Extension for food safety workshops to train her staff.

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