barfblog, bites, and food safety

Foodborne illness can be an unpleasant experience or something more serious. The World Health Organization estimates up to 2 billion people get sick from food and water each year – 30 per cent of all citizens in all countries.

Dr. Douglas Powell, associate professor of food safety at Kansas State University, leads a group of individuals passionately committed to reducing the incidence of foodborne illness, through research, teaching and information. The group strives daily to be the international leader in comprehensive and compelling food safety information that impacts individual lives – and reduces the number of sick people.

The electronic publications, and, are comprehensive, current and compelling sources of food safety news and analysis, and help foster a farm-to-fork culture that values microbiologically safe food.

•    The effectiveness of food safety messages and media in public discussions of food safety issues, such as the risks of listeria to pregnant women, legislation surrounding raw milk, public availability of restaurant inspection data, and the safety of fresh produce, are evaluated through qualitative and quantitative methods.

•    Observational research methodologies are used to quantify individual food safety behaviors from farm-to-fork, to enhance handwashing compliance, thermometer use, food packaging information and interventions that can reduce the number of people that get sick from the food and water they consume.

•    A graduate program in food safety risk analysis – including food safety, language, culture and policy — is being developed and will include distance-education.

•    Courses are currently taught in Food Safety Risk Analysis, and Food Safety Reporting.

•    Dr. Powell is the publisher and editor of bites and barfblog, rapid, reliable and relevant sources of food safety information. Dr. Ben Chapman of North Carolina State University is the assistant editor.

•    bites and barfblog are produced by a cross-cultural team of secondary, undergraduate and graduate students as well as professionals who create multilingual and multicultural food safety and security information, including weekly food safety information sheets, and multimedia resources.

•    Research, educational and journalistic opportunities are available for secondary, undergraduate and graduate students through and

For further information, please contact:

Dr. Douglas Powell
associate professor, food safety
dept. diagnostic medicine/pathobiology
Kansas State University
Manhattan, KS
cell: 785-317-0560
fax: 785-532-4039


Dr. Benjamin Chapman
Food Safety Specialist
Department of 4-H Youth Development and Family & Consumer Sciences
NC Cooperative Extension Service
North Carolina State University
Campus Box 7606 (512 Brickhaven Drive)
Raleigh, NC  27695-7606
919.515.8099 (office)
919.809.3205 (cell)