Food safety

It never ceases to amaze me how business interests have more sway with Congress than good, protective food safety measures.   Two weeks ago, the FDA finally did the right thing and told the shellfish industry that, starting in 2011, gulf coast oysters would have to be post-harvest processed to… Read More »

Working with victims of foodborne disease at  S.T.O.P, I’ve heard many stories about people that just break my heart.  But, the ones that hit me hardest are those involving children.  The story of two triplets, Sydney and Cole,… Read More »

After watching Food, Inc. the movie and the recent beef recalls, I have decided to be more careful about where I buy my ground beef and eat hamburgers.   Even if you follow the suggested methods for food handling there still is a possibility that you can get E. coli since only even a few… Read More »

There is a large burden of foodborne illness in the United States with approximately 76 million people falling ill every year (that’s 1in 4 Americans) from largely preventable food contamination.  Fixing the problem is dependent on knowing where the problem starts and which foods from what… Read More »

For the first time since my daughter's best friend died from  E.coli O157:H7, I am finally starting to feel that we are making progress towards comprehensive FDA food safety reform.  Last week the U.S. Senate held its first hearing on S.510, Senator Durbin’s bipartisan bill…

My life changed overnight in 1992 when my then-6-year-old daughter’s best friend Lauren was the first child to die from eating a hamburger contaminated with E. coli O157:H7 in the Jack in the Box outbreak. You probably don’t know what it’s like to watch someone die from the E.… Read More »