Co-authored with Erdogan Ceylan

Every summer, I sit under the carport with my family and shuck a few buckets of corn that we later boil and quickly freeze. I never thought much about that home process until I started working at the Mérieux NutriSciences Food Science Center and interacting regularly with customers who are on a much larger and elaborate scale doing the same thing with their vegetables.

Blanching vegetables not only improves product quality by changing the texture, preserving the flavor and color, but it can also serve as a critical control point in regards to pathogen inactivation.  Continue Reading

Co-authored with Erdogan Ceylan

More than ever, consumers are becoming aware and following food safety recalls in the produce industry. Shiga toxin-producing E. coli O157:H7 outbreaks associated with leafy greens have been particularly newsworthy. A popular meme, “right now chocolate is good for you and romaine lettuce can kill you,” is circulating around the internet. But there is some sad underlying truth to this statement. In 2018, there were two high-profile outbreaks in romaine lettuce. The first, starting in March and lasting through June, effected 210 people, 96 of which were hospitalized, 27 who developed uremic syndrome (which is a type of kidney failure) and 5 of which who died. The second starting in October, effected 62 people, 25 which were hospitalized and two who developed hemolytic uremic syndrome. Internet memes aside, pathogenic E. coli is incredibly dangerous and at the forefront of consumer’s minds. This burden on public health is largely preventable. Continue Reading