In late March, eight customers that visited fast food restaurants in New Jersey were rushed to hospitals with classic symptoms of E. coli. These eight people represented the first of nearly 200 that would eventually be sickened by the disease, and it would be weeks before a culprit was found. That culprit, as it turns out, was romaine lettuce sourced from Yuma, AZ. Now, food safety advocates are looking to the technology that powers...read more
In 2015, a number of major companies in the food industry were forced to deal with the backlash surrounding a foodborne illness tied to their products. Chipotle Mexican Grill was the focus of scrutiny following an e. coli outbreak surrounding its West Coast stores and a norovirus outbreak linked to a Boston location.read more
Currently, the U.S. is contending with a salmonella outbreak linked to shell eggs and an E. coli outbreak linked to romaine lettuce. Although neither has claimed a life as of press time, experienced food industry professionals know that tainted food can cause significant losses of life and productivity. In fact, the CDC estimates foodborne disease causes approximately 548 million illnesses, 128,000 hospitalizations and 3,000 deaths per year in the U.S.read more
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