Becoming bacteria-free
BY HILARY TAYLOR | Evergreen contributor
February 24, 2015
Reducing food contamination and improving the safety and quality of food is what motivates one scientist at Washington State University.Shyam S. Sablani, a WSU associate professor, is currently working to make frozen red raspberries less susceptible to harmful bacteria by using Ultraviolet light-C or UV-C light.“We are try...
Just when the front doors of a coffee shop in Colfax seemed like it was closed for good, it found a way to come back to life. When Purpose Roasters...
