Even as legislative efforts to improve the safety of the nation’s food supply remain stalled in Congress, scientists are seeking better detection methods for deadly pathogens that could help restaurant operators better ensure the safety of their menu items. Researchers from Purdue University in West Lafayette, Ind., in August said infrared spectroscopy can detect E. coli faster than current testing methods and can reduce the length of investigations into outbreaks by days. Lisa ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?