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[Source: KOLD] - Researchers at the University of Arizona have four years to come up with environmentally friendly ways to prevent outbreaks of salmonella and E.coli in contaminated leafy greens.
The U.S. Department of Agriculture is proving $2.9 million for the project.
The aim is to study how the harmful bacteria attach themselves to the produce and reach consumers.
For more information: UA to make salads safer
Now available: “Action and Impact," a 2014 report on the grant programs and activities of the Flinn Foundation in Arizona biosciences, civic leadership, arts and culture, and the Flinn Scholars program.