DATE:    8/19/99
CONTACT: Dr. Susan Barefoot, (864) 656-7610
WRITER:  Bill Baker, (864) 656-3875

Clemson's Food Safety Institute Joins National Alliance

     CLEMSON -- The Clemson University Food Safety Institute has
joined the National Alliance for Food Safety (NAFS), a
partnership among 21 universities and three U.S. Department of
Agriculture agencies dedicated to the science of safe food.
     "This is a cooperative effort between the federal government
and universities to increase the safety of the food supply
through coordinated research, education and outreach," said Susan
Barefoot, director of the School of Applied Science and
Agribusiness and assistant director of the S.C. Agriculture and
Forestry Research System and the Clemson University Cooperative
Extension Service.
     The goal of the NAFS is to initiate food safety projects of 
the highest scientific merit to directly address real-world 
problems. It is governed by a  Board of Directors comprised 
of one representative from each of the member universities and
the Agricultural Research Service. 
     The board works in close cooperation with the NAFS Advisory
Council, a panel of representatives of farm and commodity groups,
food industry organizations and consumer groups.
     "The alliance really resulted as a consequence of President
Clinton's initiative on food safety," Barefoot said. "Also, there 
was a recognition that often individual universities don't know
what other institutions are doing in the area of food safety. One
way to solve this problem is by forming alliances to ensure that
we are talking the same language and not overlapping each other
in our efforts."
     Food safety concerns are difficult to attack on a regional
basis because they are such broad-based problems, Barefoot said. 
     "A nationwide effort in which regulatory and academic
institutions are involved helps keep us up-to-date and allows us
to join in the efforts of other institutions," she added.
     The Food Safety Institute at Clemson is a comprehensive,
integrated, multidisciplinary program targeting the safety of the
nation's food supply. It involves three university divisions, 10
different departments and county Extension faculty across the
state.
     "The institute is designed to encompass teaching, research,
regulatory programs and Extension," Barefoot said. "It will
communicate to students, citizens, industry, policymakers and
consumer groups."
     Currently, the institute's work is focused on issues
involving microbes because of the major impact that those have on
human health. But organizers plan to expand its mission to deal
with broader food safety issues involving chemical residue,
nutrition, overeating and obesity.
     "The Clemson University Food Safety Institute will join with
the other NAFS members to develop solutions to some of the most
pressing food safety concerns of consumers, farmers and
industry," said John Kelly, Clemson's vice president for public
service & agriculture.
                             END