Campus News

Tolerable dioxins

The San Jose Mercury News talked to several food scientists, including UGA Food Safety Center director Michael Doyle, about the safety of the U.S. food supply. One issue was the safety of farm-raised salmon. “From the public health perspective, I’m not saying we should pump dioxins into fish,” Doyle said, “but the actual levels are still below what’s considered to be a tolerable level.” The story also ran in the Fort Wayne (Ind.) News Sentinel.

Doyle was also interviewed by the Chicago Sun Times, for a story that ran there and in other newspapers, about an invention of a Florida State University chemist. The hand-held device is designed to allow consumers to test foods for spoilage. Doyle said the idea was interesting but might be too limited in actual use. “It sounds very food-specific,” he said.