Why Is It So Difficult to Prevent Foodborne Illnesses? (Michael Doyle)
A food safety researcher answers the question posed in the title of his presentation, namely "Why Is It So Difficult to Prevent Foodborne Illnesses?"
Michael P. Doyle, Ph.D., professor and director, Center for Food Safety, University of Georgia
More than a century after Upton Sinclair’s, “The Jungle,” captured the horror of Chicago’s meat-packing industry, health hazards from tainted meat, produce and other foods are still a national problem. Our panelists will look at why it is so hard to keep the food supply safe, what government is doing how journalists can trace the journey of tainted foods from their source to the consumer.