Those in search of a database offering tips on food storage, sanitary cooking procedures and proper food preparation can access this information from one Web site (http://foodsafety.cas. psu.edu) thanks to Penn State's College of Agricultural Science.

The Web site targets all audiences. Gary Abdullah, writer and editor of the College of Agricultural Science said, "(The food safety Web site) got a lot of angles that would make sense to a student audience, and to other audiences at the same time."

The Web site seeks to cover the entire food system — from producer to processor, food service and retail and the consumer.

"The food safety Web site is for and about each group," said Luke LaBorde, assistant professor of food science.

Often consumers are confronted with outdated or lengthy information when using commercial sites. The Web site provides accurate, researched information that commercial foodservice sites lack. "We primarily rely on research and extension publications from universities as well as government sites," LaBorde said. "When we use sources from companies, trade organizations, or advocacy groups we check to make sure they have their facts right."

If Web surfers are still in search of a second opinion after visiting the site, a list of 1,200 food safety-related Web sites is available. Links to the Food and Drug Administration, the Centers for Disease Control and the Environmental Protection Agency are included. In addition, the "Rumor Control" feature on the Penn State's food safety Web site displays updated information pertaining to latest false food claims.

"We rely on Web sources that we believe are unbiased and have looked carefully at health claims or food safety rumors," LaBorde said.

LaBorde said a rumor that has been circulating the Internet for years is that bananas imported from Costa Rica contain flesh-eating bacteria. "The Centers for Disease Control and Prevention, however, reports that the rumor is false."

LaBorde hopes food production companies will use the Web site to adapt their methods of handling and preparing food. However, he thinks the information will have the greatest impact when educators relay it to consumers.

When asked how he thinks the Web site will affect the number of food related illnesses, LaBorde said, "(It is) hard to say . . . if food preparers only remembered to wash their hands thoroughly before handling food the number of food related illnesses would drop drastically."