As this global industry expands and evolves, scientisis and consumersare raising more and more questions. How can we keep our food supply safe? and what might be the benefits and risks of ever accelerating advances in genetic engineering?
How safe? the United States boasts the safest food in the world. Maybe so, maybe not. Each year one in four citizens suffers from a foodborne illness, and some 5,000 people die from something they ate. From to kitchen, risks crop up everywhere.
The chief topics of discussion one midsummer afternoon in a conference room at the centers for Diseas control and Prevention (cCDC) are ground beef, eggs, salad, almonds, and cilantro…
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