In this episode of Food Safety Matters, we speak to Dr. Carolyn Ross, Professor at Washington State University (WSU) and Director of the WSU Sensory Science Center, about emerging sensory perception technologies and their potential applications for food safety and quality assurance.

A recent study has demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to traditional human sensory evaluation.

The U.S. Food and Drug Administration has authorized meat from gene-edited pigs, produced by researchers at Washington State University (WSU), for human consumption. The gene-editing tool CRISPR is being used to modify genetic traits of the line of pigs. 

A study conducted by Washington State University researchers found that high winds increased the prevalence of Campylobacter among outdoor chicken flocks.