Food Law Prof Blog

Intellectual Property in the Food Technology Industry (new book)

Just published:

Intellectual Property in the Food Technology Industry, Protecting Your Innovation, by O’Donnell, R.W., O’Malley, J.J., Huis, R.J., Halt, Jr., G.B.

Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and licensing is essential. Establishing appropriate internal policies from the outset can prevent companies from learning a costly and painful lesson in the courtroom. With Intellectual Property in the Food Technology Industry, currently the only book of its kind focusing specifically on the food industry, one will learn what to consider throughout the various creative phases of a product's lifespan from initial research and development initiatives through post-production. Readers will have an understanding of the intellectual property protections afforded to U.S. corporations, methods to pro-actively reduce potential problems, and guidelines for future considerations to reduce legal spending, prevent IP theft, and allow for greater profitability from corporate innovation and inventiveness.

Salmonella outbreak

The salmonella St Paul outbreak has now sickened well over 1000 people and the source is still unknown.  See MarlerBlog for more information:

OK, So it seems like it is Jalapenos and salmonella, or is Serrano Peppers or Cilantro? (July 9)

Tomatoes, Jalapeno Peppers, Serrano Peppers and Cilantro Still Under Salmonella Saintpaul Suspicion (July 10)

I received an interesting comment from Airhog on an earlier post (Salad season, E. coli lettuce, and salmonella)

I was the president of a mayonnaise producing company in Portland, Oregon during the original Sizzler E.coli outbreaks. I am also a Food Microbiologist. Epidemiologist's using surveys had identified mayonnaise produced at our plant as the source of the E.coli. They had all kinds of wild theories about how the mayonnaise riding in trucks with contaminated meat was contaminated. There is only one problem: commercially prepared mayonnaise contains about 15% vinegar in its water (it is 80% oil and the vinegar is dissolved in the water), it is widely known fact that mayonnaise is toxic to pathogenic bacteria (despite it's common reputation).

We found out some time after the outbreak that untrained workers in the Sizzler's kitchens used buckets to make salad dressings with mayonnaise as a common ingredient in which they had previously transported meat! This practice is a consequence of using poorly trained kitchen labor. Of course the surveys showed mayonnaise as the source!!

Thanks, Airhog!

Rising Food Costs and School Lunches

From Time.com:

Food Prices Eat Up School Lunch, by Kathleen Kingsbury

Students at about three-quarters of American schools can expect to find higher prices in their cafeterias when they return this fall, according to a recent survey by the School Nutrition Association. The reason? Skyrocketing costs for nearly every basic food item schools rely on for meals — including a 17% increase in the price of milk and bread since last year.

more