Special Live Webcast: What’s Really for Dinner
There is a growing trend among Americans to be more aware of what we are putting into our bodies. Organic markets and restaurants are popping up everywhere. People are trying to eat healthier, yet the question remains – is our food supply safe? Why are there so many outbreaks of foodborne illness in modern society? What are the risks of modern food?
From melamine contaminated dog food imports to salmonellosis in peanut butter, E. coli in cookie dough to deadly listeria bacteria in milk and botulism spores in chili sauce – what is a consumer to do? Is our food supply safe? Can Americans trust that what we put into our bodies won’t make us ill?
Join American Public University Professor of Hospitality Management, Sheri L. Hernandez, to discuss:
- Contemporary Issues Affecting the National Food Supply
- Food-Borne Illness
- Threats On Our Food and Water Supply
- Economic Implications of Going Organic
- Bioterrorism and Agroterrorism
- Chemical Agents
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