Doug Smith

The poultry and red meat industries in the U.S. have made significant progress in recent years in reducing foodborne pathogens, according to federal food safety surveillance data. Even so, the rates of human illness persist, as noted by Doug Smith, PhD, Director of Food Safety at Diamond V. The Foodborne Diseases Active Surveillance Network operated by U.S. Centers for Disease Control and Preventi ...

Federal U.S. food safety surveillance data in recent years shows significant progress by the poultry and red meat industries in reducing foodborne pathogens. Nonetheless, notes Doug Smith, Ph.D., Director of Food Safety at Diamond V, the rates of human illness persist. The Foodborne Diseases Active Surveillance Network operated by U.S. Centers for Disease Control and Prevention has been tracking ...