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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