Training in food safety and safe food handling has become critical in recent years as a result of the millions of Americans who are sickened or hospitalized as a result of consuming unsafe food. Food-safety issues have consequently become of utmost importance to consumers, processors, and other...

The sale of ready-to-eat salads has increased over the past years, yet little is known about consumer usage and the related safety of these products. This study evaluated the changes of microbiological quality of pre-washed spinach and mixed leafy vegetables during refrigeration storage....

An input-output model was used to estimate the potential economic impact of Avian Influenza (AI) on the Mississippi poultry industry. Research suggests consumer responses to the discovery of the H5NI virus (or AI) in birds have been immediate and dramatic, resulting in significant economic...

Consumers are often confused by the product dating systems used by the food manufacturers. However, they have reported that they consider these dates when purchasing lunchmeats and other ready-to-eat foods. A study was conducted to evaluate changes of microbiological quality of packaged...

The dichotomy between perceptions of the acceptability of risk associated with genetically modified (GM) foods and willingness to consume GM foods is investigated. Results indicate that some consumers are willing to consume GM foods even though they may perceive such foods as somewhat unsafe,...

This study evaluates the impact of corn used in ethenol production on livestock feed prices. Using graphical, correlation, and causality analyses and 3-month lead and lagged price series, the study forms and tests three main hypotheses: corn-based livestock feed prices are affected by crude oil...

The Marketing Order for California almonds was amended in 2007 to enhance food safety. Around 400-500 million pounds of almonds undergo an added step in processing to reduce risk of salmonella contamination. This paper reports on the logistics necessary for implementing the program. We use a...