Michael Doyle (pictured), director of the University of Georgia Center for Food Safety told Georgia’s Lakefront Hartwell that the food safety problem isn’t where the food comes from, but how it’s grown or processed before it reaches American soil.

"The centuries-old tradition of using human excreta on farmland is widespread in East Asia, especially in China and Vietnam. And unsanitary polluted water is used in production and processing. The result of these practices is contamination by harmful microbes such as Salmonella."

"The food industry, whether it be growers, manufacturers or distributors, is responsible for providing safe foods. And regulatory agencies need more rapid and robust sampling and detection methods to verify that foods, especially those that are imported, are safe from harmful microbes and chemicals."

Love the gloves.