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Please Explain: Food Poisoning

Friday, October 11, 2013

Since March, 278 people have gotten sick from Salmonella poisoning, and now some strains of the bacteria are proving resistant to antibiotics. On this week's Please Explain we discuss Salmonella and other food borne toxins with Dr. Urvashi Rangan, toxicologist and Executive Director of the Consumer Reports Food Safety and Sustainability Center and Dr. Stephen Morse, professor of Epidemiology at Columbia’s Mailman School of Public Health.

 

Guests:

Dr. Stephen Morse and Dr. Urvashi Rangan,

Comments [8]

tina from utica n.y.

I like to eat bake fish but when they don't wear plastic gloves,and you turn around they spit in it,or they drop on the floor and they say oh it,s ok there is nothing on it!I hate when people are sick and the cough right on the food.I eat home more often then going out all they do is just put the food in them in the microwave and by the time you get them the food is cold.none of the food is home made!!!thank you!!Tinamarie coppola!!

Nov. 23 2013 09:06 AM
jess from wash hts

If a baby drinks out of a bottle and doesn't finish the bottle. Does the bottle need to be thrown out? Or can it be saved safely for later. is there a difference between formula and breast milk?

Oct. 11 2013 01:56 PM
Robert from NYC

I contracted shighella a number of years ago at a restaurant and the symptoms where horrible and I think worse than salmonella.

Oct. 11 2013 01:56 PM
Elaine from B

I've often asked people: Would you eat a food that is unwrapped and can be touched and handled by everyone in the store and previously by the food distributor. Hence, I always wash my fruits and veges with vege wash. And soap & warm water for melons!

Oct. 11 2013 01:54 PM

I wash the outsides of lemons, melons, etc., because I've seen more than one fruit go rolling down the grocery store and even warehouse aisles. And that's just the _end_ of their journeys.

Oct. 11 2013 01:54 PM
Mrs. Magillacuddy from East Peru

What is wrong with these people??? You WASH EVERYTHING YOU EAT. Always.
With soap and warm water. If it is a heavily sprayed fruit or vegetable, like grapes or lettuce, YOU LET THE FOOD SOAK FOR UP TO 5 MINUTES.
As far as that "Pre-Washed" BS, what if the store worker SNEEZED all over your lettuce just after having "washed" it??? What if your store worker never washed his/her hands after defecating and then touches your "Pre-washed" food??? Do you all really need to be told to never take these risks and to be very careful??? What is wrong with you people?

Oct. 11 2013 01:51 PM

Elaine, we poach sliced garlic cloves in olive oil and keep it out for over a week for bread dipping and dressing vegetables and it has never gone bad.

Oct. 11 2013 01:50 PM
Elaine from Baltimore

I roast garlic cloves in olive oil and serve it as a spread/dip for bread. I heard that it must be kept in the fridge or it can grow bacteria. Since garlic and oil does not have to be refrigerated if kept separately, why does the cooked mixture need to be?

I LOVE Food Fridays! Thanks for bringing it back!

Oct. 11 2013 12:13 PM

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