Latest food safety starts with mashed potatoes

The U.S. Army is taking its next line of defense in a food laboratory. A July 2014 Military Times article explains how researchers at the Army’s Edgewood Chemical Biological Center in Maryland are experimenting with 150 servings of mashed potatoes, 75 of which were infected with salmonella, to determine a way to better identify foodborne illnesses.

Oscar Sjogren

Real breakthroughs are being made in areas like sustainability, food safety, nutrition and agriculture. And FutureFood 2050—through this website and other media, and in an upcoming film—will keep you connected.

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