China's record on food safety is getting better, but there is still room for improvement, according to UW Law professor Stephanie Tai.
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 October 28, 2016
This article appears in the categories: In the Media
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