Crimson: Prof. Tai says China getting better on food safety, but still room to improve

China's record on food safety is getting better, but there is still room for improvement, according to UW Law professor Stephanie Tai.

Professor Tai's Nov. 29 talk at Harvard Law School was covered by The Harvard Crimson, the student-run daily newspaper of Harvard University.

Some high-profile incidents, including the FDA's 2007 decision to detain farm-raised seafood from China and Japan's discovery in 2008 of dumplings contaminated with insecticide, have given food from China a bad reputation.

However, Tai said China has taken efforts to improve food safety, in part because of a growing demand in China for safer food products.

The Crimson's article is available here.

Submitted by UW Law School News on December 2, 2010

This article appears in the categories: In the Media

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