Dr. Douglas Powell is an associate professor of food safety at KansasStateUniversity. Trained in molecular biology, and employed as a journalist, Dr. Powell found that food safety was a discipline where he could meld his interests in science, society and policy -- more formally known as risk analysis. His laboratory seeks innovative ways to compeleveryone in the farm-to-fork food safety system -- individual producers, retail employees, and consumers, among others -- toacknowledge and adopt best practices to reduce the risk of foodborneillness. He publishes the electronic newsletters bites.ksu.edu, barfblog.com, and hosts donteatpoop.com. A native of Brantford, Ontario, Doug is passionate about food, has five daughters, and is an OK goaltender in pickup hockey.
Food safety is a matter of degrees COMMENTARY | October 11, 2009 A Kansas State University professor whose Web site chronicles food-safety concerns writes about a New York Times reporter intentionally -- and unintentionally -- making the case that consumers can't be trusted to handle dangerous foods safely.