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Dr Sarah Taber @SarahTaber_bww
, 10 tweets, 2 min read Read on Twitter
1) Food poisoning by customer mishandling vs mishandling on the farm or in distribution chain.

This is actually pretty easy to figure out. If just the one person/family gets sick, it was probably customer mishandling.
When a whole bunch of people start showing up in hospitals with diarrhea, stool cultures show they all have the same strain of Salmonella causing it, then interviews show they all ate at the same restaurant/bought the same tomatoes
Then we test that food & it has that same strain of Salmonella?

That's open & shut. It ain't complicated.
I find that this is a really common misperception among growers. There's a belief that if a single person gets sick then all the sudden a SWAT team's gonna come storm their farm.
The reality is that when there's an outbreak, there's actual CSI-type investigation done to find out where it came from.

A lot of the time we find "it was just going around the community" or "it came from X restaurant." In no case does anyone assume "it must've been the farm."
2) How many people are dying from food poisoning.

In the US? About 3,000 per year.…
That's quite low because we have a public health system that's big on prevention.

What you'd really want to look at is what foodborne illness deaths globally, because that will include areas that *doesn't* have the preventive infrastructure that the US does.
Globally, about 420,000 people are killed by food poisoning every year.

That's the population of Colorado Springs. Just gone. Every year. Because of gross food, which is completely preventable.…
About a quarter of those deaths (96,000) are children under 5. It's a lot easier to shit yourself to death when you weigh less than 50 lbs & don't have a fully developed immune system yet.
hopefully that wasn't a rhetorical question
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