This is a talk on Zoom about my new book, Let’s Ask Marion.
6:30 at the Jewish Community Center. Information and registration (required for Zoom link) here.
On April 16, the CDC published its annual report on foodborne illnesses in a ten-state sample. CDC writes in passive voice and it’s a struggle to get to the good news:
In comparison with the first 3 years of surveillance (1996–1998), sustained declines in the reported incidence of infections caused by Campylobacter, Listeria, Salmonella, Shiga toxin-producing Escherichia coli (STEC) O157, Shigella, and Yersinia were observed…Compared with the preceding 3 years (2006–2008), significant decreases in the reported incidence of Shigella and STEC O157 infections were observed.
Some consumer groups urge caution in interpreting the drop in toxic E. coli cases, as previous drops have rebounded.
And then there’s the not-so-good news: “The incidence of Vibrio infection continued to increase.”
Vibrio infections reflect the oyster problem I talked about last fall. The gulf oyster industry is still fighting the FDA over methods to decrease these preventable infections. Perhaps this bad news will encourage the FDA to get busy and regulate oyster safety.
The Inspector General of the Department of Health and Human Services is worried about FDA’s inspection ability:
This is also bad news. Worse, is congressional inaction over food safety. The House passed its food safety bill–one designed to fix the FDA–last August. The Senate has yet to deal with its version. Can food safety wait? No, it must not.