Food Poisoning Brought to a New Level
Jerrold Leiken, MD
Nationally Acclaimed Poison Expert
Podcast courtesy of WBEZ’s Chicago Amplified
Poison expert Dr. Jerrold Leikin, will reveal the history and nature of agroterrorism, or how the human food supply has been used as a weapon to launch a multitude of toxins. Gather round as Dr. Leikin talks about our vulnerabilities, and describes some horrific biological, chemical and radiological food contamination events. And he will tell us of the numerous valiant food employees who have been “the first non-clinical professionals to identify and respond to incidences of agroterrorism.”
Dr. Leikin will provide several past examples of agroterrorism such as the headline grabbing event in Oregon in 1984 when the Bhagwan Shree Rajneeshee cult deliberately contaminated a salad-bar with salmonella–to influence the local elections! (This and other actual horror stories are described in Dr. Leikin’s book “Toxico-Terrorism: Emergency Response and Clinical Approach to Chemical Biological and Radiological Agents” published by McGraw Hill Medical in 2007.)
Now, the question is, what kind of food samples can we serve at a food poisoning event? Come and be surprised!
Dr. Leikin is currently Director of Medical Toxicology at NorthShore University HealthSystem-OMEGA and also Associate Director of the Toxicon Consortium based at Cook County Hospital. In addition, he is a Clinical Professor of Medicine at the University of Chicago’s Pritzker School of Medicine and Professor of Medicine and Pharmacology at Rush Medical College.
Dr. Leikin served as co-editor of both the Poisoning and Toxicology Handbook (CRC Press) and the American Medical Association Handbook of First Aid and Emergency Care. House. He is currently on staff at seven hospitals, five medical schools and three poison centers.
Saturday, May 18, 2013
10 a.m. to Noon
Chicago History Museum (note location!)
1601 N. Clark Street, Chicago
Cost of the lecture program is $5, $3 for students and no charge for CHC members and Kendall students and faculty.
To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com.