date:Oct 01, 2012
nd what was not.
Dubois says courses are designed based on the needs of upcoming participants. Right now, the program is focusing on microbial contamination, including Salmonella and E. coli.
Today marks the first day of a weeklong course on detecting E. coli in fresh produce and meat. For the first half of the week, participants will learn about E. coli O157:H7 on fresh produce. An FDA scientist will explain how the agency tests for the bacteria on fruits and vegetables. Then experts from t