A new consumer-oriented food safety education program has been established at the University of California, Davis, to provide research-based information regarding the relative risks and safety aspects of food production, processing, retailing and handling. "The goal of the UC FoodSafe Program is to bring perspective to the public food safety debate regarding chemical residues and microbial contaminants in food," said Carl K. Winter, a Cooperative Extension toxicologist who is director of the new program sponsored by the College of Agricultural and Environmental Sciences. "We will provide timely, scientific information to the public, news media, writers, regulatory agencies, educators, food producers and processors, and health professionals throughout California and nationwide." Although public concern is most often focused on chemical residues, many researchers believe microbial contamination of food is the leading food safety issue, according to Winter. While significant attention will continue to be given to residue information, the FoodSafe program will emphasize quality assurance by working with food service institutions, health professionals and consumers to decrease the incidence of illness caused annually by salmonella and other food microbes. "This program will provide factual information and education to the consumer, offer conferences and workshops, and serve as a computer-accessible repository for scientific data on food and beverage safety in California," said John E. Kinsella, dean of the College of Agricultural and Environmental Sciences and an award-winning food chemist. Information from the FoodSafe program will be delivered through county Cooperative Extension offices, a program newsletter, seminars and media contacts. A resource guide listing UC experts representing a variety of opinions regarding the complex issues generated by food safety problems is being prepared for distribution this fall. In order to offer a range of scientific viewpoints on emerging issues, the FoodSafe program will be organized in three core areas. Winter will coordinate information related to the chemical contamination of food, while Christine M. Bruhn, a UC Davis consumer-food marketing specialist, will deal with research and outreach regarding consumer attitudes toward food safety. Gary Beall, a communications specialist at UC Davis, will coordinate information dissemination. Funding for the FoodSafe program is provided by the College of Agricultural and Environmental Sciences and by the UC Cooperative Extension.