- Ben Chapman: Once that salmonella is dry, it can stay on surfaces for months, and it could still make someone sick when ingested.
- Timothy Lytton: When you bring raw poultry into your kitchen, you are taking a significant risk.
- Timothy Lytton: You should know that when you bring raw poultry into your kitchen, you are introducing into your household a biohazard, and you should handle it accordingly.
- Mansour Samadpour: In this country, if you buy poultry from any grocery store, regardless of the brand of poultry that you buy, your primary assumption should be that it contains pathogens such as salmonella and campylobacter.
- Rosa DeLauro: The food lobbyists are more powerful than the consumer at the moment.
- Bill Marler: The fact of the matter is salmonella in chicken is okay to be sold. It's not an adulterant. So it's fine to knowingly sell salmonella, campylobacter-tainted chicken. There was a famous case where the government and industry simply said that it was the housewife's job to ptotect the family.
- Marion Nestle: Food companies hate regulation. They pay very expensive lobbyists to lobby the federal government to make sure that the regulatory oversight is extremely limited.
- Brian Ronholm: If you were to develop a list of the highest-risk foods right now, romaine lettuce would be near the top, if not at the top.
- Bill Marler: We don't buy prepackaged bagged salads. We kind of tend to shy away from romaine, especially from Yuma or Salinas.
- Bill Marler: All the outbreaks that I've been involved in are triple-washed, bagged, and shipped around the country. You know, buy it in a whole head and wash it yourself. Control your own environment.
- Bill Marler: I've litigated plenty of cases of romaine lettuce. Cut fruit, you know, countless outbreaks. Cut cantaloupe. Strawberries, caramel apples, tomatoes, onions, cookie dough, the Similac infant formula, Lucky Charms. Chicken, you know, all these products are likely contaminated.
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