Making the food system less complex could be key to cutting down on food contamination, says veteran food safety attorney William Marler.
CYNTHIA GRABER: This is Cynthia Graber reporting for FutureFood 2050. Food safety in the U.S. is still a huge issue today. According to the Centers for Disease Control [and Prevention (CDC)], 48 million Americans a year are sickened by foodborne illnesses, which leads to 128,000 hospitalizations and 3,000 deaths. In addition to the loss of life, the government estimates the cost from such illnesses in the billions of dollars in terms of lost wages and productivity and medical expenses.
William Marler is a well-known lawyer whose practice, Marler Clark, is called The Food Safety Law Firm. He’s won a number of key lawsuits that have advanced food policy in the U.S. In one of his most famous, he won a landmark case for victims of E. coli contamination from hamburgers purchased at Jack in the Box restaurants in 1993. I asked him about the current state of food safety.
If I got to be the guy with the magic wand, I would do exactly with salmonella what the government did with E. coli 20 years ago, and I would say that you can’t have salmonella in chicken. And industry would adjust.”