Food Safety Magazine, August/September 2011

spores and pathogens that might occur on farm or in plant and cause public health concerns. The work thus far seems to provide that added measure of quality necessary to extend shelf life and lower spore counts in powder.

This technology is of interest not just
because of the additional measure of
quality it might confer on dairy prod-
Food Safety Laboratory in Tulare with
private industry and the Innovation
Center is the prototype for moving
things forward in a timely fashion.”

Working Together for a Healthy Planet

The changing societal, environmental
and economic landscape of the planet,
goals and measure accomplishments for
every segment of the dairy value chain.

“The result is the preservation and enhancement of
the health and wellness of all people.”

ucts, but also because of possible food defense applications and compliance with the recently enacted FSMA.

“We live in a microbial world, and we
must implement seamless, innovative so-
lutions to the challenges facing all of us,”
said Dr. James Cullor of University of
California–Davis School of Veterinary
Medicine. “This collaboration between
the University of California–Davis Dairy
the United States and the dairy industry
calls for a unified response from all par-
ticipants in the dairy supply chain.

Gail Barnes, Ph.D., M.B.L., is vice president of technology and packaging for the Innovation Center for U.S. Dairy and Dairy Management Inc. In this position, she helps the dairy industry realize its sustainability goals by working as an expert resource internally and directly with processors, manufacturers and transporters.

For more information on the food safety of
dairy products, please visit
www.foodsafetymagazine.com/
signature.asp.

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