Note to Reporters: The following tipsheet is being provided to reporters to serve as a resource for expert sources on food safety, including listeria and E. coli issues. This tip sheet is for media use only and is not intended for publication.
The following is a list of experts who can serve as sources on food safety issues.
Food safety microbiology, antimicrobial resistance
John Sofos is a university distinguished professor and an expert in food safety at CSU. He can provide background information about a variety of food safety issues. Sofos is director of the CSU Center for Meat Safety and Quality in the Department of Animal Sciences. His research deals with a range of safety concerns related to pathogens and contaminants in the complex food system. Sofos can also address issues dealing with food microbiology; microbial food safety; ecology, detection, stress adaptation, antimicrobial resistance, and control of food borne pathogenic bacteria. He has specific expertise in listeria research. To speak with Sofos, contact Jim Beers at 970-491-6401 or email@example.com.
Food safety expert can discuss special populations
Pat Kendall, an expert in food safety and food safety education, can talk about the potential sources of foodborne illnesses and how consumers can prevent them. Kendall has conducted applied research on simple steps consumers can take to minimize their risk of illness from listeria, E. coli, salmonella and other foodborne pathogens. She can provide guidance on food safety issues of special concern to the elderly, pregnant women, children and people with compromised immune systems. Kendall is a professor in the Department of Food Science and Human Nutrition and assistant dean of research in the College of Applied Human Sciences.To speak to Kendall about these topics, contact Dell Rae Moellenberg at 970-491-6009 or email DellRae.Moellenberg@colostate.edu.
Food safety starting at the farm
Marisa Bunning, an expert in food safety in CSU’s Department of Food Science and Human Nutrition, has a background in agronomy and food safety starting on the farm. A collaborator with the National Good Agricultural Practices Program and new Produce Safety Alliance, has conducted extensive research on and can discuss with reporters good agricultural practices, safe food handling practices, food safety starting at the farm, local food production and food safety education. To speak with Bunning, contact Dell Rae Moellenberg at (970) 491-6009 or DellRae.Moellenberg@colostate.edu.
Organic food safety myths, farm practices
A specialist in organic vegetable production and specialty crops, Frank Stonaker can address a number of questions concerning organically grown vegetables and food safety. The specialty crops coordinator in CSU’s Department of Horticulture and Landscape Architecture, Stonaker helped develop the Rocky Mountain Small Organic Farm Project, a whole-farm systems approach in organic crop production. Stonaker also can address truths and misperceptions related to food safety specifically for organic crops and produce and practices organic farmers can use to improve food safety on the farm. To speak with Stonaker, contact Jim Beers at 970-491-6401 or firstname.lastname@example.org.