EAST LANSING, Mich.
The funds are divided among the 13 State Universities, agriculture Deputy Secretary Kathleen Merrigan said during a visit to the Michigan State University, recipient of three grants. One study that there is going to look for better ways to prevent dangerous pathogens contaminate package ready-to-eat, fresh-cut products.
"In particular, we hope that research and education that is driven by this grant will find solutions to some of the pressing issues of food safety," said Merrigan. "In addition, we want to help American consumers, restaurant employees and teachers put into practice the principles of new food safety."
Grants are made through the National integrated food safety initiative, which deals with the issue of food safety in the spectrum, starting with agricultural production and processing, including distribution, and the selection and preparation. This program combines Research Institute of the University education of consumers, food workers and others.
$ 1.8 Million Grant to Michigan State University will support projects designed to develop the best possible packaging for fresh-cut produce and detect practices that increase the risk of contamination.