The New York Times is running a front page headlined debate between three people under the title Food Safety For People Who Don’t Cook. It features Douglas Powell, Ann Cooper and Walter Olson. The story begins: “For most consumers, reheating a frozen pot pie or pizza is a matter of taste, not food safety. But with outbreaks of foodborne illnesses, makers of processed foods are now relying on consumers to follow specific, sometimes inconvenient instructions to kill pathogens in convenience foods.”

So we are talking pathogen perils here, not nutritional perils. We would love to see the NYT produce a story on why processed foods are nutritionally perilous with or without pathogens! But, this is a start and the present item makes for interesting reading with some lengthy followup comments. Read it here.