How Green Is My Salad: Oubreaks of Food Poisoning Should put Irradiation and Genetic Modification Back on the Menu
Publication Date: January 2008
Publisher: Hoover Institution on War, Revolution, and Peace
Author(s): Henry I. Miller
Research Area: Agriculture, forestry and fishing; Health
Keywords: Health; Food Safety; Genetic Modification
Type: Report
Coverage: United States
Abstract:
In the summer of 2008, an outbreak of food poisoning due to tomatoes infected by a bacterium called Salmonella saintpaul. Shortly afterward, fresh jalapeño and serrano peppers from Mexico were also implicated. Protection from persistent bacteria and the toxins that they produce is best found in a technology known as gene-splicing (also known as “genetic modification†or GM), a solution to which the organic lobby has been historically opposed.
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