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Barbara Kowalcyk
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Ms. Kowalcyk became involved in foodborne illness prevention in 2001 following the death of her 2 ½ year old son, Kevin, from complications due to an E. coli O157:H7 infection. Ms. Kowalcyk has volunteered extensively as a consumer advocate for food safety and co-founded the Center for Foodborne Illness Research & Prevention in 2006. In addition, Ms. Kowalcyk has served on USDA’s National Advisory Committee on Microbiological Criteria for Foods (NACMCF) from 2005 - 2009. She currently serves on the Advisory Board for Georgetown University’s Health Policy Institute’s Produce Safety Project, as well as two National Academies of Science committees. Ms. Kowalcyk has given numerous presentations on food safety at national conferences and food safety forums. In 2008, she participated in the filming of the documentary Food Inc., a film that examines food production in America. . In addition to her extensive experience in food safety advocacy, Ms. Kowalcyk has over 10 years experience as a biostatistician conducting clinical research in the pharmaceutical industry. Ms. Kowalcyk earned her undergraduate degree from the University of Dayton in Mathematics and her Master’s in Applied Statistics from the University of Pittsburgh. Ms. Kowalcyk is currently pursuing a Doctorate in Environmental Health with a focus in Epidemiology/Biostatistics at the University of Cincinnati. Currently, she is a fellow in UC’s Molecular Epidemiology in Children’s Environmental Health Training Program. She resides in Maineville, Ohio with her husband and three surviving children.

Blog Entries by Barbara Kowalcyk

When Is A Steak Not A Steak?

(17) Comments | Posted October 4, 2012 | 10:47 AM

Have you ever noticed that the USDA recommends that steaks and roasts be cooked to 145° while ground beef should be cooked to 160°? Have you ever wondered why there is a difference? After all, beef is beef -- right?

Actually there is a very good reason for the difference....

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Ground Turkey Recall Shows We Still Need Kevin's Law

(26) Comments | Posted August 11, 2011 | 9:31 AM

Co-authored by Michael Kowalcyk

Ten years ago today, our 2½-year-old son Kevin died from complications due to an E. coli O157:H7 infection. We later learned that Kevin's strain of E. coli O157:H7 matched that of a meat recall issued 16 days after he died. Unfortunately, we were never able...

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Welcome to Armchair Epidemiology: The How-To's of Solving a Foodborne Illness Outbreak

(9) Comments | Posted June 29, 2011 | 10:09 AM

Like most people, I wear a lot of different hats -- mom, wife and what I am most known for -- food safety advocate. I am also wearing another hat that I am hoping to put on a shelf by the end of the summer -- graduate student. Before I...

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A U.S. Response to the European E.coli Outbreak...

(13) Comments | Posted June 8, 2011 | 11:35 AM

My daughter Megan and I picked an interesting week to travel to Europe. We're in the Netherlands where I'm doing research for my doctorate in environmental health. We were here in the fall of 2010 as well. Unlike last fall, however, we haven't been able to eat raw produce this...

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Food Safety Law Makes History

(12) Comments | Posted January 6, 2011 | 12:08 PM

President Obama made history Tuesday when he signed the FDA Food Safety Modernization Act into law. This historic event establishes the first major reform of food oversight at the Food and Drug Administration (FDA) since 1938, and will bring a new approach to food safety for products regulated by the...

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