In the United States, more illnesses have been attributed to leafy vegetables (22%) than to any other commodity. Illnesses associated with leafy vegetables are the second most frequent cause of hospitalizations (14%) and the fifth most frequent cause of death (6%). This situation is probably reflected globally. Should we stop eating all raw fruit and vegetables? Does washing make them safer? Are we putting ourselves at risk by eating our fruits and veggies raw? Should all produce be cooked before being consumed? Does certain produce present more of a risk than others?
Join expert speaker Michael Brodsky to learn about the risks associated with consuming raw produce, the limitations of current intervention strategies and the promise of new approaches. This session will also discuss newer strategies and the difficulty of developing and validating reliable analytical approaches.
Who Should Attend
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
Michael Brodsky has been an Environmental Microbiologist for more than 44 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard...
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