This is

is Scientific Americans 60 Second Science.

I'm Steve Mursky.

Labeling is much better than it used to be.

Marion Burrows retired New York Times Food Columnist.

And when you read the labels, you should really read them very, very carefully.

Because they'll give you all kinds of clues that you didn't expect to see.

Burrows spoke April 24th at a symposium honoring

NYU food researcher Marion Nestle called Marion Nestle in the state of food

policy, media, education, and more. And not a lot of people are now labeling with GMOs.

I don't worry about GMOs as much as I worry about the pesticides that are put on GMOs.

I think that they're very, very questionable. There's a big, big disagreement in the scientific community.

So there's nothing in food today that isn't political but what is changing to a certain extent

is what consumers expect from their food and it's a whole lot more than they

used to expect. They want fresh food. They want clean

food. I'm not sure they know what clean food means and I'm not sure I know what

clean food means either. I don't think it has anything to do

whether it's been washed or not. How many people know about Romaine

let us in this audience right now? A recent E. coli outbreak traced to Romaine

from Yuma, Arizona has so far hospitalized almost 50 people

around the country.

The CDC has recommended avoiding Romaine unless it's definitely not from the Yuma area.

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