E. Coli Outbreaks Changed Food Production, But How Safe Are We?
In early 1993, the Washington State health department warned that a bacterium most Americans had never heard of, E. coli O157:H7, was making dozens of people sick—and spreading rapidly. The likely culprit: undercooked hamburgers from the Jack in the Box fast-food chain. Ultimately, more than 700 people fell ill and four children died during what proved to be one of the most significant food poisoning outbreaks in U.S. history.
The “Jack in the Box” outbreak was a wake-up call about the dangers in the food supply, the first time that many Americans realized that eating dinner could be deadly. It led to major changes in industry practices and government oversight of the food supply. But, more than 20 years later, how safe is the food supply?
Related:
Action and Dysfunction in the U.S. Food-Safety Effort by Clyde Haberman
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