The onion recall in Canada over fears of salmonella contamination keeps expanding.

Food scientist Dr. Keith Warriner spoke to Fight Back on Zoomer Radio about why these sorts of recalls can expand for weeks and why it’s often difficult to trace the potentially contaminated foods

A professor in the Department of Food Science, Warriner researches food safety and microbiology and works closely with industry to ensure the optimal safety of food.

Read more of Warriner’s thoughts on the recall here.