Dr. Amy Proulx, Professor and Academic Program Coordinator for NC’s Culinary Innovation and Food Technology programs, wrote a column for Food in Canada examining the importance of addressing parasitic hazards in food safety plans.

Referencing a recent Cyclospora outbreak linked to contaminated lettuce in the U.S., Proulx explains why traditional bacterial controls may be ineffective against parasites and outlines strategies to strengthen risk assessments, water quality monitoring, supplier verification and outbreak preparedness.

Read the November 12 article here.