Every time I’m interviewed about food safety stuff, the reporter will ask, “What can consumers do to protect themselves?”

Nothing?

It’s a lousy answer but often the truthiest one.

In that ConAgra Banquet Pot Pie outbreak that sickened 400 with Salmonella, Amy Reinert said she cooked the pot pie – at the time proclaiming ‘Ready in 4 minutes’ — for her daughter for 7 minutes in the microwave, then 10 minutes in a conventional oven to make the crust crispy. Yet Isabelle still got sick.

Now, the company says, consumers need to use a meat thermometer to ensure their 50-cent pot pie won’t make them barf.

These stories and more are covered in a food safety feature in the Center for Science in the Public Interest’s Nutrition Action publication this month. It’s a comprehensive retelling of some food safety lowlights of the past four years that ends, as usual, with a bunch of things consumers can do to protect themselves.

I said,

“Everyone in industry and government says consumers have to do more, which is just silly. Controlling these kinds of contamination shouldn’t be a consumer problem. Producers and industry need to do better.”

The story is soft on spinach and leafy green producers – why did it take 29 outbreaks before industry took microbial food safety issues seriously – and appropriately harsh on the Ponzi scheme of food safety audits.

Mansour Samadpour said,

“These third-party inspections have become an industry that churns out meaningless certificates. Companies pay somebody $1,200 to come in and look at this paper and that paper and then give the company a certificate that says they passed by 96 percent.”