NEW: The Pizza Pops Are Cooked. The Microwave Left the E. Coli Alive

Food safety is the subject and it starts with pizza pops. Two outbreaks in three years: one E. coli, one salmonella. Dr. Keith Warriner explains how something most people assume is safe to cook at home went wrong twice. The microwave is the common thread in the E. coli case. Microwaves heat unevenly, leaving cold spots where bacteria survive. The salmonella outbreak traced to dried milk powder in the dough, where the bacteria becomes heat-resistant in low-moisture environments. Proper cooking fixes both problems. The meat thermometer is not optional. Pistachios are the bigger story. A salmonella outbreak linked to them has been running for over a year. Not all contaminated stock has been recalled. Salmonella survives the salting and roasting process. Topics: food safety, pizza pop recall, E. coli, salmonella, pistachio outbreak GUEST: Dr. Keith Warriner Originally aired on 2026-05-28