Spices and larger amounts of imported produce will emerge as food safety hot spots for restaurant operators in coming years, an expert predicted during the Food Safety Symposium in Charlotte, N.C. At the same time, improved outbreak reporting systems are likely to thrust the restaurant industry into the public eye more often, said Michael P. Doyle, Ph.D., regents professor of food microbiology and director of the Center for Food Safety at the University of Georgia. Doyle delivered the ...

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