817 - What’s Behind All The Food Recalls

Public Health On Call

Το περιεχόμενο παρέχεται από το The Johns Hopkins Bloomberg School of Public Health. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον The Johns Hopkins Bloomberg School of Public Health ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.

13d ago 16:18

MP3•Αρχική οθόνη επεισοδίου

About this episode:

From frozen waffles to deli meat and even fast food burgers, outbreaks of foodborne illnesses seem to be everywhere. But are they happening more often or is our surveillance system just getting better? And how do bacteria like listeria and E. coli survive the manufacturing process, and persist long enough to sicken and even kill consumers? In today’s episode: a look at foodborne pathogens and how they persist, the U.S. food safety system, and how you can take precautions at home and when you go out to eat.

Guests:

Dr. Meghan Davis is a veterinarian and public health researcher at the Johns Hopkins Bloomberg School of Public Health with a joint appointment at the School of Medicine.

Dr. D’Ann Williams is a former food safety official and an assistant scientist at the Johns Hopkins Center for a Livable Future.

Host:

Stephanie Desmon, MA, is a former journalist, author, and the director of public relations and communications for the Johns Hopkins Center for Communication Programs, the largest center at the Johns Hopkins Bloomberg School of Public Health.

Show links and related content:

Active Investigations of Multistate Foodborne Outbreaks—CDC
Food recalls in the U.S. spike due to Listeria, Salmonella, and allergens—Food Safety News

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