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Is This Food Safe to Eat?

  • Mar 12, 2014 · 5:00 PM
  • This location is shown only to members

The Chicago Council on Science and Technology presents

Is This Safe To Eat?

Salmonella in chicken. E coli in spinach. Botulism in improperly processed canned goods and lunchmeats. Outbreaks of foodborne illness can affect large and small numbers of the population, and have dire consequences. The safety of the food supply has emerged as an important and complex global public health, social, and political issue.

Recent estimates published by the CDC indicate that as many as 48 million cases of foodborne illness are contracted in the US each year, resulting in 3,000 deaths. The economic toll of these illnesses is estimated to be as high as $150 billion per year.

Trust, or lack thereof, in the safety of the food supply has impacted global agricultural and food trade and led to regulatory changes in several countries, including China, Canada, and the U.S.

While past efforts to protect the safety of the food supply were primarily reactive in nature, a new philosophy has emerged that puts more emphasis on prevention. Innovative technologies can be used to more accurately identify potential hazards, minimize adulterated products reaching consumers, and more quickly and accurately reaching food processors with the most current scientific and regulatory information.

Come hear about the latest in food safety, such as whole genome sequencing that can identify

those products that have the greatest risk of being contaminated, and intervention technologies such as high pressure processing, pulsed light, and treatment with cool plasma.

5:00pm Social hour / 6:00pm Program

Non-Member Fees Apply - $20 reg / $5 Student

To sign-up or for more info. visit: and click on "Register for Programs" or call[masked]

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  • C2ST

    Great speakers, though the weather was nasty.

    March 13, 2014

  • Ronnie

    For a sneak preview of tomorrow night's presentation, watch the WTTW Chicago Tonight segment.

    March 11, 2014

  • Bob M

    What do members of this group think about irradiating highly processed meats with gamma rays? These food are in general heavily processed and high in nitrates so they aren't considered "healthy". Low doses of irradiation would kill anything bad in cold cuts and sausages. This isn't a substitute for cleanliness, it's more like a "belt and suspenders" approach. Spices imported into this country are already irradiated to kill any insect eggs, mold, and plant viruses, that might have hitched a ride, along with sterilizing the seeds. Ultra pasteurized milk sold in Europe in boxes that's "fresh" for months might also be zapped.

    Gama rays were first used on foods in the 1950's but the public wasn't sold on the idea then. Given the rise of super bugs and failures by food processors might make this idea worth considering again. Sounds like a great lecture.

    February 26, 2014

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