Mary Ann Platt

In late 2002, the food industry again experienced a record-setting recall involving approximately 28 million lb of poultry products. While preparing to write this article, I thought of my own recent holiday experience with a familiar brand of turkey, and my astonishment at the company’s treatment of my complaint.

Bottom line, my turkey was bad—bitter tasting with discolored flesh, all undiscovered until the moment this 22-lb wonder was carved in front of my dinner guests. Perhaps I am a slightly …

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe