Douglas Powell

Photo of Douglas Powell

Doug Powell, food scientist and creator of an online repository of food-safety related information, joined K-State as an associate professor in the College of Veterinary Medicine's department of diagnostic medicine and pathobiology in May 2006. He was promoted to full professor in 2011.  Powell is among a collection of individuals who passionately care about reducing the burden of foodborne illness and who seek innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of food-borne illness.

Latest Articles

Editor’s note: This opinion column was originally posted on barfblog.com on March 7, 2018. I’ve always believed in don’t complain, create. When I didn’t like the university newspaper I was editor of, I created my own — along with others. When I didn’t like my higher education, I created my own path to a PhD. I created my own professoring job — with lots of help from others — and have sorta done my own thing.…
Note on content: Doug Powell originally published this photo and column on BarfBlog.com under the title “Killer of old people and ‘everyone’s too anal’ about produce given awards by Canadian grocers” Pete Luckett (right in photo) and is one of this year’s recipients of the “Life Member Designation,” awarded for lifetime contributions to independent grocery in Canada. Three recipients for the annual award were announced by the Canadian Federation of Independent Grocers on Tuesday. What…
On May 1, 2007, Chipotle Mexican Grill announced with much fanfare that it would begin using naturally raised meats in its burritos, tacos and salads served in the state of Kansas, in accordance with the company’s ongoing commitment to change the way Americans eat. “We’ve committed to improve the quality of every ingredient we buy,” said Steve Ellis, Chipotle’s founder, chairman and CEO in a press release. It was all part of the company’s Food…
(This was posted April 10, 2014, at barfblog.com and is reposted here by permission.) A former colleague at Kansas State University asked me yesterday if I would deliver my annual talk with summer public health students despite being unceremoniously dumped last year. I said, “Sure, I’ll always talk with students: they shouldn’t have to suffer from administration incompetence.” (I pre-record the talk, send a bunch of background material and then Skype in for discussion; it…
It’s enough to turn me off to frozen berries – he says while experimenting with a batch of gluten-free crepes filled with previously frozen berries. As the case count for Hepatitis A linked to Townsend Farms Organic Antioxidant Blend reaches 140, outbreaks in Northern Italy and Northern Europe have sickened 352 and 103 respectively. All linked to frozen mixed berries. Is there a connection? Maybe probably not, other than human shit. Hepatitis A is everywhere, vaccines work, people…
Having lived in Brisbane for a year, I can testify to the range of fantastical insects and rodent-like creatures. Beginning in April 1996, some 500 people across Australia were stricken with Salmonella that made its way into peanut butter. At first, investigators focused on chicken; that chickens carry Salmonella has been worn into the public’s food safety conscious for decades. But as cases of Salmonella increased across the country and after questioning the sick and…
Tim Chamberlain seems like a nice enough guy. According to the Indianapolis Star he started growing cantaloupe and watermelon on an acre of land and now, 30 years later, he and his wife, Mia, have built Chamberlain Farms into a midsized melon-growing operation, with 500 acres and about 20 employees. The U.S. Food and Drug Administration announced earlier this week that the Chamberlains’ southwestern Indiana farm “may be one source of contamination” in the salmonella…