Reading this week’s headlines about the egg salmonella crisis may leave one with the impression that we need more government control and we need it now. The feeling one is left with after listening to mainstream pundits and FDA commissioner Margaret Hamburg is eerily familiar – almost as if the same crisis template that was applied to the financial crisis is now being used to further progress centralized control of the country’s food production capacity:
We don’t know exactly how the contamination got into the chicken population, into the egg population, and we’re not yet fully sure of the extent of the recall that will be necessary to protect consumers…
We are very anxious to see a piece of important legislation currently being considered by Congress be passed. There is an opportunity through this legislation to extend our authority, resources and other important tools to do trace back of products, to make sure the companies have the appropriate preventative measures in place and to enable us to review records in a routine way…
In response to news anchor’s question: Someone’s in the kitchen this morning and they’re about to prepare breakfast, what do you say to them?
It’s very important to prepare your food properly. Then when you’re preparing food, wash your hands first, then wash your hands after handling eggs. And, cook the eggs thoroughly. That means that the egg yolks and the egg whites should be thoroughly cooked. No more mopping up egg yolks with toast. source: ABC News (Video)