Michéle Samarya-Timm

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As part of my daily public health mission, I track foodborne outbreaks and teach food safety. I do the latter to try to reduce the former, anywhere, anytime, any way I can introduce it into conversation because everyone should be served safe food. Recently, on a rare night out, I was trying to order a hamburger from a small regional restaurant. The conversation progressed like this: Waiter: “Do you want that burger with ‘some pink’ or ‘no…