It's a tremendous way of getting people to buy more at lower cost to the producer. There's no question that that's an incentive to buy. Everybody loves a bargain.

What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

They (food companies) are putting $36 billion into directing those choices. And their methods are very effective.

If we have a food supply that we can't trust, that has enormous implications for the way we view government, for the way we trust business, and for our international trade relations.

Meat is produced under HACCP plans. Meat and poultry are required to be produced under standard food safety plans and they have been since the mid-'90s, and there are now fewer problems with meat than there used to be. That's on the USDA's side.

There's no question that largely vegetarian diets are as healthy as you can get. The evidence is so strong and overwhelming and produced over such a long period of time that it's no longer debatable.

The problem with nutrient-by-nutrient nutrition science is that it takes the nutrient out the context of the food, the food out of the context of the diet, and the diet out of the context of the lifestyle.