E. coli: how dangerous is your food? Food scientists are concerned about an increase in the number of outbreaks of E. coli contamination over the past couple of years. E. coli has the potential to cause severe illness and death in young children and the elderly. Finding the source of the contamination can be difficult when food like ground beef is processed from a variety of ingredients from around the country and around the world.9:06 a.m.
Joellen Feirtag: Associate professor and extension food safety specialist at the University of Minnesota.
Jeff Bender: Director, Center for Animal Health & Food Safety at the University of Minnesota.
Mark Dopp: Senior vice president of regulatory affairs and general counsel at the American Meat Institute.
Helen Quinn: Theoretical physicist at Stanford University who studies elementary particles. She works at the Stanford Linear Accelerator Center. She's the co-author most recently of "The Mystery of the Missing Antimatter." (2008)