Melissa Wright | Source | Director, Food Producer Technical Assistance Network at Virginia Tech
Melissa Wright
Melissa has more than 20 years experience in the areas of quality assurance/quality control, environmental science and laboratory technology. Her areas of expertise include wet chemistry techniques, organic and inorganic analyses, ion chromatography, gas chromatography, high pressure liquid chromatography (HPLC), the formulation of Standard Operating Procedures based on EPA, SW-846 and Standard Methods, instrument maintenance and troubleshooting and data evaluation and interpretation. She's extremely comfortable with computer-based instrumentation software, LIMS data systems, SAP and Microsoft Office Suite. She received her Masters Degree in Food Safety and Biosecurity at Virginia Tech in December 2018.
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Virginia Tech
Director, Food Producer Technical Assistance Network
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Don’t let foodborne illness spoil your tailgate
Another school year has begun, and for Hokie sports fans that means the start of a new football season and a lot of tailgating. But tailgating brings unique food safety challenges that you don’t necessarily have to worry about when eating at home. Virginia Tech food safety specialist Melissa Wright is here with a few tips you can follow to make sure your tailgate fun isn’t spoiled by foodborne illness.
Article
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One of the biggest food safety issues people run into at tailgates is related to transporting and handling food. The danger zone is between 40 degrees and 140 degrees Fahrenheit, and allowing hot or cold food to be in that zone for longer than two hours can allow bacteria to multiply rapidly, leading to foodborne illness.
