Food-borne Illness
Group finds new food poisoning culprits
Published in TB and Outbreaks Week, November 26th, 2002
In the U.S., the food supply is getting safer. Outbreaks of food poisoning have been declining since the mid-1990s, and often those that do occur are traced to such predictable sources as undercooked meat or raw chicken.
But presentations at the Chicago meeting of the Infectious Diseases Society of America are a reminder that even the most innocuous sounding grocery items can be dangerous when something goes wrong, usually in the way they are processed...
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