Real-Life Decision Making -- Solution
You approve the sample.
You think to yourself, "There is not much real chance that this level of
ergot will create any health problems. On the other hand, if I reject the
sample, it will cause a lot of problems for my employer and everyone around
here will be very upset."
Work continues as usual. Your employer continues to produce and distribute
baked goods from the contaminated sample.
A few months later, you do another test on the rye from this particular
supplier. This time, you notice that the levels of ergot have increased. Now
you know you must reject the samples for sure.
As expected, the rejected sample creates an uproar at your workplace. Your
employer sends in other scientists to double-check your work. They want to
be very sure that your reports are accurate because they are going to lose
a lot of money if they have to stop production.
The new scientists go over your records and they discover that you approved
a contaminated sample a few months ago. They are very surprised at the choice
you made, and they let you know that they are not pleased. They include this
information in the report that they send to your employer.
Your employer is very angry to learn that you approved the first contaminated
sample.
"If anyone becomes sick because of the contaminated ergot, or if pregnant
women lose their babies, this company will be in big trouble. We could be
sued. We could lose our business license. Don't ever do that again!"
"We face these sort of dilemmas all the time in the food area. But there
is clearly only one right thing to do," says Kevin Swallow, a
cereal chemist. "You reject the sample and stop production."