Chasing Life Podcast Summary: "Our Food Keeps Getting Recalled. Here’s What to Do."

Release Date: November 22, 2024

In this enlightening episode of Chasing Life, hosted by CNN's Chief Medical Correspondent, Dr. Sanjay Gupta, the focus is on the increasing frequency of food recalls and what consumers can do to protect themselves. Joining Dr. Gupta is Dr. Don Schaffner, a renowned food safety expert and Distinguished Professor at Rutgers University. Together, they delve into the complexities of food safety, the mechanisms behind recalls and outbreaks, and practical tips for ensuring the food you consume is safe.

1. The Rising Tide of Food Recalls

Dr. Gupta opens the discussion by highlighting recent high-profile food recalls, such as the Boar's Head listeria outbreak and the E. Coli outbreak linked to McDonald's slivered onions. He sets the stage for a deeper exploration into whether these incidents signify a troubling trend or are isolated events.

Notable Quote:

Dr. Sanjay Gupta [00:00]: "Okay, I want you to imagine this. You're sitting down to enjoy a meal with your family when you hear that the food on your plate has actually been recalled."

2. Understanding Recalls vs. Outbreaks

Dr. Schaffner clarifies the often-confused terms "recalls" and "outbreaks." He explains that recalls are initiated for various reasons, categorized by the FDA and USDA into three classes based on severity. In contrast, outbreaks occur when there's a confirmed link between consumed food and illness among multiple individuals.

Notable Quote:

Dr. Don Schaffner [02:21]: "Food can be recalled for a variety of reasons... recalls can be for relatively minor reasons or relatively major reasons."

3. Are Food Recalls Becoming More Common?

Addressing whether recalls are on the rise, Dr. Schaffner argues that outbreaks are random events rather than a trend. He suggests that improved detection methods, such as whole genome sequencing, have made it easier to identify and link outbreaks that might have previously gone unnoticed.

Notable Quote:

Dr. Don Schaffner [04:31]: "I think outbreaks are random events, and sometimes random events are spread apart and sometimes they come close together. And so I think this is just coincidence."

4. The Role of Regulation in Food Safety

The conversation shifts to the importance of regulation in maintaining food safety. Dr. Schaffner reassures that regulations are not becoming more lax; in fact, advancements like the Food Safety Modernization Act have strengthened food safety protocols. However, he emphasizes the need for continuous improvement and greater resource allocation for regulatory bodies.

Notable Quote:

Dr. Don Schaffner [05:11]: "The regulations are certainly not becoming more lax. They're anything but."

5. The Investigation Process Behind Recalls

Dr. Schaffner outlines the step-by-step process of how a food recall is investigated, differentiating the roles of the USDA and FDA based on the type of food product. He highlights the challenges in tracing contamination sources, especially when outbreaks involve widespread supply chains.

Notable Quote:

Dr. Don Schaffner [08:42]: "If it's meat and poultry, it's USDA that has regulatory authority. If it's anything else, it's FDA."

6. Deep Dive into Common Foodborne Pathogens

A significant portion of the episode is dedicated to understanding key pathogens responsible for foodborne illnesses:

• Listeria: Thrives in cold environments and is commonly linked to deli meats, raw milk, and certain cheeses. It's unique because it can grow even in refrigerated conditions, making it particularly challenging to control.

  Notable Quote:

  Dr. Don Schaffner [11:16]: "Listeria is psychrotrophic, which means it grows in the cold... very hard to control in the food processing plant environment."

• E. Coli and Salmonella: Both are enteric pathogens associated with fecal contamination. They contaminate a diverse range of foods, from beef and leafy greens to nuts and flour. Dr. Schaffner emphasizes that these bacteria often do not alter the taste or appearance of food, making contamination invisible to consumers.

  Notable Quote:

  Dr. Don Schaffner [15:07]: "Food is spoiled when it doesn't taste good... But things like salmonella and E. Coli... there's going to be no visual indication that the food is unsafe."

7. Case Study: McDonald's Slivered Onions Outbreak

Using the McDonald's slivered onions incident, Dr. Schaffner discusses potential points of contamination within large supply chains. He explains how reliance on single suppliers for consistency can sometimes backfire, leading to widespread issues if contamination occurs.

Notable Quote:

Dr. Don Schaffner [06:58]: "If you're a big chain like McDonald's, you want consistency, right?... it's not surprising to me."

8. Enhancing Food Safety Through Better Regulation and Inspection

Addressing shortcomings in current regulatory frameworks, Dr. Schaffner advocates for increased resources for inspections and a stronger emphasis on science-based regulations. He suggests that greater transparency and access to inspection data could empower both regulators and consumers.

Notable Quote:

Dr. Don Schaffner [21:21]: "I would like to see more resources for inspection... more emphasis on science-based regulations."

9. Practical Tips for Consumers to Avoid Foodborne Illness

As the holiday season approaches, Dr. Schaffner provides actionable advice for ensuring food safety at home:

• Use of Thermometers: Invest in a digital thermometer to accurately gauge the temperature of cooked foods and refrigerators.

  Notable Quote:

  Dr. Don Schaffner [24:41]: "Invest in a good tip sensitive digital thermometer... check the temperature of your refrigerator."

• Prevent Cross-Contamination: Clean and sanitize cutting boards and utensils after handling raw meats.

  Notable Quote:

  Dr. Don Schaffner [24:41]: "Pay attention to cross contamination... clean and sanitize that cutting board before you use it for something like a salad."

• Proper Food Storage: Refrigerate perishable foods within two hours and ensure that food is stored at a depth of two inches or less to facilitate safe cooling.

  Notable Quote:

  Dr. Don Schaffner [28:44]: "You really need to get it back in the refrigerator in two hours or less."

• Avoid Washing Chicken: Washing raw chicken can spread bacteria throughout the kitchen. Instead, handle it carefully to prevent contamination.

  Notable Quote:

  Dr. Don Schaffner [26:50]: "It's a really bad idea to wash chicken in your sink... spreading those bacteria around your kitchen."

10. Addressing Common Food Safety Myths

In a lightning round, Dr. Schaffner dispels myths such as the old wives' tale advising against consuming seafood in months without an "R." He explains that modern refrigeration and food safety practices have rendered such myths obsolete, though caution is still advised when consuming raw seafood.

Notable Quote:

Dr. Sanjay Gupta [30:21]: "I just love the practicality of this... it's about being mindful."

Conclusion

Dr. Gupta and Dr. Schaffner conclude the episode by emphasizing that while food recalls can be alarming, with proper knowledge and simple safety practices, consumers can significantly reduce their risk of foodborne illnesses. The key takeaway is to remain mindful and informed without succumbing to unnecessary panic.

Final Thoughts:

This episode of Chasing Life serves as a comprehensive guide to understanding food recalls and outbreaks. By breaking down complex topics into accessible information and offering practical advice, Dr. Sanjay Gupta and Dr. Don Schaffner empower listeners to navigate food safety with confidence during the holidays and beyond.