Cooking with Care

by Alexander Gelfand
The Penn Stater
November/December 2010

AMERICANS HAVE BEEN SICKENED RECENTLY BY listeria monocytogenes in their cheese, E. coli in their lettuce, salmonella in their eggs—and that was after Congress introduced new food safety legislation in 2009. The Centers for Disease Control estimate that 76 million cases of foodborne disease occur each year, killing thousands and sending many more to the hospital.

Are the outbreaks increasing, or have we simply become more aware of them? Catherine Cutter, an associate professor of food science, says it's a bit of both: Better detection methods give public health departments (and the public) better information, and large processing plants for our supply of inexpensive food means that when there's a problem, the effects are larger.

So what can you do to make sure that tossed salad doesn't land you in the hospital?

For more tips go to:

Copyright ©2011 Alexander Gelfand

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