Someone I know posted this on Facebook today: carrots being sold from a truck

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Names and locations have been changed to protect, uh, identities.

carrots

So many questions.

Where did the carrots come from? Where did they go? How was $20 arrived at as the price? Does this fit into someone’s food safety plan?

In unrelated news, CDC estimates that about half of the foodborne illness in the U.S. is attributed to produce.

This entry was posted in Food Safety Culture, Raw Food and tagged , , by Ben Chapman. Bookmark the permalink.

About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.