From: Food Quality Magazine, 5.15.2012
Provinces might hire many of those who lose jobs, but some experts fear they will be less effective in their new roles
Plans to cut approximately 100 food inspector positions from the Canadian Food Inspection Agency over the next three years—a move projected to save the agency some $56 million—may not have as much impact on the nation’s food safety as has been claimed, according to one Canadian microbiologist and food safety expert.
Compound diallyl sulfide wipes out Campylobacter in biofilm
A compound commonly found in garlic kills Campylobacter jejuni, one of the most common causes of foodborne illness, better than antibiotics, according to researchers at Washington State University in Pullman.