C. Olin Ball used mathematical formulae to determine how much heat and time are needed to kill bacteria and keep food safe
Lori Valigra writes about science, technology, and business for general and specialty news outlets in the U.S., Europe, and Asia, including coverage of the "farm to fork" movement and food safety. She’s been involved in several media startups, and had articles published by The Boston Globe, Reuters, Science magazine, and others. She holds an MS in science journalism from Boston University and a BS in medical writing from University of Pittsburgh. She won numerous journalism fellowships and awards, including the Knight Science Journalism Fellowship at the Massachusetts Institute of Technology. Lori enjoys bicycling, snowshoeing, gardening, and traveling. She lives in the western mountains of Maine. Reach her at [email protected].
Articles by Lori Valigra
A Key Figure in Food Safety
Louis Pasteur discovered that microorganisms spoil wine and milk
The Father of Food Preservation
Nicholas Appert invented techniques for long-term food storage
Integral Role for Clean-in-Place Technology
Over 60 years, CIP has become an industry mainstay
Sustainability for the Long Haul
It’s good for the environment and your bottom line
Food Microbiology Marches On
From Napoleon’s army to today’s consumer, the focus is on food safety
ATP Bioluminescence Moves Mainstream
Fast, simple test has helped keep food manufacturing clean
Rapid Micro Rolls On
The technology continues to revolutionize food safety
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