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Debunking food myths

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  • Description

    Should we be worried about newest contamination reports?

  • Duration 1:53
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Americans that some of their favorite foods could be making bit sick.

Consumer reports just tested Ross samples of pork from across the US showing some -- some contained.

Harmful bacteria this coming as the FDA shuts -- the nation's largest in a -- plant.

Following a Salmonella outbreak -- should Americans be worried about what's in their next meal.

Our next guest says no it's all a bunch of -- Who -- my next guess -- he's got to be John Stossel who wrote that book John Stossel why shouldn't we be more concerned.

Why wouldn't say it's all hype we shouldn't be concerned a lot of people think they get the flow and you really get food poisoning and hundreds dot.

And -- and -- you take raw chicken home from the super mark patient treated like fecal matter because it's covered with E.

Coli.

They'll put it on the cutting board.

But this assumption that it would poison us without the government is what -- mistaken because.

The government inspection.

Process is the same as it was during the Eisenhower administration every plant has a union guy in there watching every.

-- go -- on the line looking for visible signs of filth.

But bacteria isn't visible and they don't -- -- is your contention that markets markets will force them to be clean Mike Tyson Foods doesn't want to poison people think a lot of business let the market decide not -- inspector.

And that scares people but companies like that have thousands of people they hire beyond what the government requires.

To inspect food into microbiological.

Modern testing.

They are why food is safe not the government to John -- this is a little bit but would you be talking about tonight when we watch when the Fox Business Network and often repeat you.

On over the weekends on Fox News Channel correct yes would tell blood -- free don't.

And we'll go what the with -- can we see you at 9 o'clock 9 o'clock John stops alive but first you do our show thanks so much John.

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