AUGUST 11, 2012 12:20 PM
Every day, millions of Americans crack open eggs for breakfast and grill chicken for lunch or dinner. But according to the Centers for Disease Control and Prevention, many of those simple meal preparations go awry, leading to the most commonly reported food-borne infection, salmonella, or its diarrhea-inducing cousin, campylobacter.
In all, experts estimate that up to 40 percent of all food-related illnesses are not caused by manufacturers or grocery stores, but by the consumer.
Tennessee State University’s College of Agriculture, Human and Natural Science this week received a $2.44 million federal grant, the second largest in the college’s history, to help reduce such incidents. Funded by the U.S. Department of Agriculture’s Food Research Initiative, TSU’s team will research how consumers store and handle poultry and develop consumer-friendly messages to prevent contamination.