Campus News

Moldy tomatoes

Michael P. Doyle, the director of the Center for Food Safety at UGA, was quoted in a New York Times article about food companies bribing industry officials to get their weak or defective products onto supermarket shelves. He said there have been several cases in which ingredient suppliers were suspected of falsifying documentation to mask the quality or safety faults in foods, especially with imports.

“As a consumer I wouldn’t want to have moldy tomatoes in my tomato ketchup or my tomato products,” he said.