The spread of bacteria, viruses, chemicals – and even parasites – through food is thought to be an unlikely hazard when eating out or shopping at the grocery store, but it's not unheard of.
Food supply in the U.S. is among the world's safest, but the American Academy of Pediatrics recognizes the outbreak of foodborne diseases like salmonella and listeria as part of an "ongoing public health problem."
Contaminated food causes over 125,000 hospitalizations and an estimated 3,000 deaths every year, according to the Centers for Disease Control and Prevention.
Older adults, pregnant women, young children and people with compromised immune systems are most vulnerable to foodborne illnesses.
What are the most common symptoms of food poisoning and what should you do if affected? What legal recourse do you have?
What is the inspection process for San Antonio restaurants? How are food handlers trained? How are local codes for food safety enforced?
How do you report a suspected food safety violation? How are foodborne illness outbreaks investigated?
What can you do to protect you and your loved ones from foodborne illness?
Guests:
- Anita Kurian, assistant director in the Communicable Disease Division of the San Antonio Metropolitan Health District
- Phil Willis, director of training and products for the Texas Restaurant Association
- Bill Marler, food safety and personal injury attorney and publisher of Food Safety News
"The Source" is a live call-in program airing Mondays through Thursdays from 12-1 p.m. During the live show, call 210-614-8980, email thesource@tpr.org or tweet at @TPRSource.
