So I'm reading Bill Marler on the Nestle cookie dough e. coli outbreak. While I agree with his stance on blaming the victim (apparently, Nestle is faulting the parents who let their children eat the raw dough--nice, right?), I'm also wondering who are these freaking people who eat raw dough or let their kids eat raw dough? At my house, my child has to don a Biohazard suit whenever she's near anything raw. Meat, when I allow it to cross my threshold, is cooked to 2,000 degrees Fahrenheit.
What really got me, however, was this post on his blog. His point in listing the numerous food terrorist incidents is to point out how inadequate and inept our current food safety systems are no matter the cause. It's so incredibly infuriating, particularly when you read about the severity of the illness, and most particularly in children.
BUT, what really got me was the food terrorism list in that post. I mean, I'm aware of Alexander Litvinenko and his polonium-laced food. FINE. That kind of thing happens when you're a KGB agent. It's an occupational hazard. But wait...what's this about cyanide-laced grapes from Chile, or a Michigan supermarket employee tainting hundreds of pounds of ground beef with an insecticide. Say what?? Why didn't I hear about that?
When he gets to the botulism modeling at Stanford, I could barely keep reading, because I was totally freaking out. It's things like this that edge me closer than ever to Julianne Moore-at-the-end-of-the-movie-Safe-porcelain-igloo territory.
But really, there's nothing funny about it. And tonight I'm having spaghetti for dinner--again.
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