Eggs: On the counter or in the fridge? How about butter? Or ketchup? It depends on who you ask. And while you might think it's gross, the risks, in many cases, are actually quite small.
Marion Nestle is an acclaimed nutritionist from New York University. She says that this isn't the first time the Wright County Egg company has found trouble with the FDA, and that salmonella should not be difficult to prevent.
Joining us to discuss the break down in America's food safety infrastructure is Benjamin England. England, is a 17-year FDA veteran and co-founder of FDA Imports.com.
Salmonella-tainted peanut butter has sickened close to five hundred people in 43 states, and killed six. Bill Marler, a Seattle lawyer, explains why it takes so long to trace foodbourne illnesses and how the system could be improved.