Sad words of wisdom, dear Mrs. Egan: Mrs. Anna Bartolini, an italian food biologist, member of a number of EU and Italy Committees on food safety, author of books on safe food, and a fighter herself, resigned from all the Committees she was member of, because her warnings were not listened to, let alone acted upon. All the Committees wanted from her were exactly "reports". I've been myself working in the food business for a number of years, and it's sad to see that, despite any HACCP-based prevention opportunities, even the high-flying food organizations shut the stable gates when the oxen are gone. Thank you.

Brings us back to the irradiation of foods to destroy the harmful bacteria, doesn't it?  This is especially for the drug resistant types, maybe UV would work too.  The main point is to clean up the environment of the raising of th echickens an turkeys.  Maybe the FDA says thet is the FHA's problem and passes the buck, so to speak.  Maybe even the consumer should have a private uranium source to sterilize the foods.

Something should be done, but just as it is in manufacturing, the quality goes in at the design stage and early in the manufacturing, not at the end of the production line.  It would be cheaper in the long run to do something at the head than to suffera massive recall, which costs in lost profits and reputation.  As an example the Rolaids company has sold its trademark name in lieu of coming back after its recall and lost reputation.