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Home » Authors » Keith Warriner Ph.D.

Keith Warriner Ph.D.

Keith Warriner, Ph.D., currently works within the Department of Food Science at University of Guelph. He received his B.Sc. in food science from the University of Nottingham, UK, and a Ph.D. in microbial physiology from the University College of Wales, Aberystwyth, UK. He joined the faculty of the University of Guelph in 2002.

Articles

ARTICLES

lettuce image

You Can’t Change the Future by Always Looking at the Past

Ongoing food safety issues with leafy greens
Keith Warriner Ph.D.
January 15, 2021

I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce? 


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