This edition of Be Smart. Be Well.was made possible with the participation and support of many organizations and individuals. Their advice and assistance was invaluable in developing the Food Safety topic.
Good Housekeeping Research Institute, New York, NY
(Participation does not represent an endorsement of this site or its sponsors)
Iowa State University, Ames, IA
Le Cordon Bleu Culinary Institute, Chicago, IL
Northwestern Memorial Hospital, Chicago, IL
USDA Food Safety and Inspection Service, Washington DC
USDA Meat and Poultry Hotline, Beltsville, M.D.
Samantha Cassetty, MS, RD
Good Housekeeping Research Institute
Catherine Cheng, M.D.
Northwestern Memorial Hospital
David Goldman, M.D.
Assistant Administrator for Office of Public Health Service
USDA Food Safety and Inspection Service
Chef Wook Kang, Food Safety Instructor
Le Cordon Bleu Culinary Institute
Catherine Strohbehn, PhD, RD
Food Safety Project
Iowa State University
Diane Van, Manager
USDA Meat and Poultry Hotline
Stephanie Vomvouras, M.D., M.B.A., Medical Editor, habitstohave.org
Kelly Carone Abdo
Ruth G. Price