NPR Special Report: How Safe is the Food Supply?
Previous Coverage of Food Safety Issues on NPR
January 24, 2001 -- Profile: Scientists decipher genetic blueprint of deadly bacterium.
Richard Harris reports that scientists have deciphered the genetic blueprint for a strain of E. coli that causes deadly food poisoning.
August 8, 2000 -- Analysis: Arguments for and against using radiation to sterilize food
Michael Kransy and guests discuss the process of irradiation to sterilize meat on Talk of the Nation.
Caroline Smith De Waal, Director of Food Safety at the Center for Science in the Public Interest
Dr. Samuel Epstein, Professor of environmental medicine at the School of Public Health of the University of Illinois Medical Center
Dr. Christine Bruhn, Director of the Center for Consumer Research at the University of California Davis
May 16, 2000 -- Analysis: New technology that could quiet the food irradiation debate
Alison Richards reports on a method of irradiating meat that avoids the use of radioactivity. Rather than using a radioactive source, the meat is exposed to an electron beam. The process kills bacteria such as E. coli that cause food-borne illnesses.
August 7, 1999 -- Interview: The state of organic farming in Denmark
Danny Zwerdling interviews Jorgen Olsen of the Danish Institute of Agricultural Sciences about organic farming in Denmark.
May 29, 1999 -- Interview: Tips for safe and healthy grilling
Joe Palca interviews Carol Guber, director of food programs at New York University Department of Nutrition and Food Studies. Safe barbecuing is among the topics discussed.
May 26, 1999 -- Analysis: Agriculture department urging meat and poultry processors to do more to prevent Listeria
Virginia Biggar reports on the need for manufacturers of ready-to-eat meats to guard against the food-borne bacteria Listeria.
March 12, 1999 -- Discussion: How antibiotics in animals contribute to drug-resistant diseases
On Talk of the Nation, Richard Harris and guests discuss the use of antibiotics in livestock. The discussion includes why livestock are given antibiotics, and whether or not this practice contributes to drug- resistant bacterial infections in humans.
Dr. Gary Cromwell, Professor of animal science at the University of Kentucky
Dr. Stuart Levy, Director of the Center for Adaptation Genetics and Drug Resistance
Dr. Lyle Vogel, Director of scientific activities at the American Veterinary Medical Association
Dr. David Bell, Assistant to the director for anti-microbial resistance at the National Center for Infectious Diseases at the Centers for Disease Control and Prevention
October 6, 1998 -- Discussion: Food safety
On Science Friday, Ira Flatow and guests discuss food-borne illnesses such as E. coli and Salmonella. Topics include the government's role in ensuring food safety, and methods to prevent food borne illness.
Dr. David Acheson, Coordinator of the food safety initiative at New England Medical Center
Dr. Catherine Woteki, Undersecretary for food safety at the U.S. Department of Agriculture
Dr. Barry Swanson, Professor of food science and nutrition at Washington State University
September 11, 1998 -- E. Coli prevention
Dan Charles reports on a study by researchers at Cornell University showing that cows fed hay instead of grain have a lower risk of carrying the disease-causing strain of E. coli.
May 11, 1998 -- Fruit screening study
John Nielsen reports on a study by the General Accounting Office saying that the federal government is not doing enough to keep tainted produce out of the United States.
February 2, 1998 -- Pasteurizing cider
Nancy Cohen visits a cider mill in Massachusetts to discuss how they keep their product free of bacterial contamination without subjecting it to pasteurization.
December 2, 1998 -- Meat irradiation permitted by FDA
Joe Palca reports on the Food and Drug Administration's announcement that it will permit the irradiation of red meat.
October 8, 1997 -- Irradiated food
Marcia Brandywine interviews Dr. Shelly Schmidt, a professor of food safety. She says irradiation is a safe and effective way to kill microbes.
August 29, 1997 -- The science of food safety
Ira Flatow and guests discuss the science of tracking food-borne illnesses such as E. Coli, and how the food supply remains safe.
Caroline Smith Dewaal, Director of food safety, Center for Science in the Public Interest
Michael Doyle, Director of the Center for Food Safety and Quality Enhancement, University of Georgia