KNOXVILLE, Tenn. (AP) — The University of Tennessee and the state Department of Health are partnering to develop training to improve responses to food-borne illnesses and outbreaks in Tennessee and across the country.
The Food Safety Modernization Act directed the Centers for Disease Control and Prevention to create five Integrated Food Safety Centers of Excellence at state health departments across the country, and Tennessee was selected as the site of one of those centers.
A $200,000 grant will allow the university to establish the center, which will serve to develop best practices and be a resource for public health officials that investigate outbreaks or illnesses spread by food.