Temple University

Top Watermark

Public Health Professor Talks Food Safety with Inquirer

Mark Weir of Temple University College of Public Health talks food safety with Philadelphia Inquirer

How safe are the cheesesteaks at two of Philadelphia's oldest sandwich institutions? Mark Weir, assistant professor in Temple University's College of Public Health, weighed in on some of the most recent food inspection reports from Pat's King of Steaks and Geno's Steaks with the Philadelphia Inquirer. 

From the Inquirer:

A notable violation at Geno's had to do with the legendary Whiz: On June 28, 2013, Geno's kept the Whiz below a safe temperature, at 120 degrees instead of the required 135.

"That standard is to try to keep it as [hot] as possible, so you're not going to hurt people . . . when they eat it," said Mark Weir, an environmental science engineer with experience in microbial risk assessment at Temple University's School of Public Health. "But you're going to limit bacterial growth as much as possible."

Weir's research interest include investigating the connection between environmental exposures to water and health impacts. Recently, he spoke with WHYY's The Pulse on the anniversary of the Safe Water Drinking Act.

Read more: When you get one wit', what are you getting?

Posted:  January 19, 2015