Food Safety Discussion You Should Follow
Apr 14, 2010
By Steve Cornett
Food safety stories seem to come and go with some regularity and little impact. And for good reason. They’re usually much scary verbiage based on few facts. Because our food supply—which will never be 100% safe for ANY food—is awfully safe and getting more so every year.
But Michael Moss has been awarded the Pulitzer for his New York Times piece of last year, and for good reason.
His story wasn’t just scary. It had some balance and it dealt with real, fixable, problems in meat inspection. Too many inside the beef industry believe that beef safety is just a public relations challenge. It is that. But the first law of public relations is to “do good then talk about it.”
We want beef to be as safe as possible, and if it takes painful reporting to get it that way, so be it.
Anyhow, Mr. Moss is hosting an online Q&A this week. I’ll follow it and suggest you do the same. Might even contribute a bit, just to make sure the HSUS followers don’t take it over. Follow the discussion here: http://dinersjournal.blogs.nytimes.com/2010/04/13/q-and-a-on-food-safety-with-michael-moss/