“Our mission is to validate and improve the efficacy of ozone applications in the food industry” stated Dr. Peggy Cook, Chief Scientific Officer, of the facility in Springdale, Arkansas.
Dr. Cook was Director of Tyson Food’s Food Safety and Research Laboratory, prior to joining Safe Foods Corporation as Executive Vice President, where she ran its research and development divisions, including MCA Laboratory Services, Engineering, and Information Technology Services.
She was a part of Cargill’s Food Safety and Regulatory Department and worked for the Institute of Environmental Health Laboratory and Consulting Group, Inc. She holds a Ph.D. in microbiology and is a Certified Food Scientist, as qualified by the Institute of Food Technologists.
Dr. Cook is a two-term member of the National Advisory Committee for Microbiological Criteria for Foods (NACMCF) USDA/FSIS in Washington, DC. A committee that provides impartial, scientific advice, and/or peer reviews to federal food safety agencies for use in the development of an integrated national food safety systems approach.
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