(Op-ed by Lawrence Goodridge, Associate Professor and Director of the Food Safety and Quality Program in the Food Science and Agricultural Chemistry Department at McGill University)
However, Lawrence Goodridge, the director of McGill University's food safety and quality program, said the practice of thoroughly washing infected lettuce won't make it safe for consumption....
Unlike alcohol, which kills bacteria and toxins, Lawrence Goodridge argues, integrating cannabis in the place of alcohol may require a very different production process. “Because cannabis is a...
The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it’s the toxin produced from the bacteria that...
Professor Lawrence Goodridge, Ian and Jayne Munro Chair in Food Safety and Food Science professor, was interviewed by Food Safety News about his $9.8 M Salmonella research project while attending...