Monday, October 16, 2006
The recent outbreak of E. coli in spinach and a lettuce recall have raised concerns about how our food is produced. The Centers for Disease Control and Prevention estimates that germs in food make 76 million Americans sick, send more than 300,000 to hospitals, and kill 5,000 people each year. In addition to how food is grown and packaged, how consumers handle food at home plays an important role in food safety. Guest host Elsa Sevilla talks with an organic farmer and a nutrition, family, and consumer advisor about food safety.
- Beth Ann Levendoski, president and director of Tierra Miguel Foundation, an 87-acre certified organic farm in Pauma Valley
- Patti Wooten Swanson, Nutrition, Family and Consumer Advisor for the County of San Diego Farm and Home Advisors Office.