How To Steer Clear Of Foodborne Illnesses
Early this summer there was a multi-state outbreak of E. coli from romaine lettuce. That was followed in late July by a massive recall of products including Goldfish and Ritz crackers due to potential salmonella contamination. And just last week, the U.S. Department of Agriculture's Food Safety and Inspection Service issued a public health alert about dozens of beef, pork and poultry salad and wrap products that may have been contaminated with the Cyclospora parasite.
The U.S. Centers for Disease Control and Prevention estimates that 48 million people get sick from a foodborne illness each year. About 128,000 people end up in the hospital, and 3,000 die annually.
Joining Cincinnati Edition to discuss foodborne illnesses are Assistant Professor of Medicine at the University of Cincinnati College of Medicine's Division of Digestive Diseases and UC Health Physician Dr. Vidhya Kunnathur; Assistant Professor and Extension Field Specialist in the College of Food, Agricultural, and Environmental Sciences at The Ohio State University, Dr. Abigail Snyder; and Northern Kentucky Health Department Environmental Health Manager Ted Talley.
Tune in to Cincinnati Edition August 7 starting at 1 p.m. to hear this segment.