for thought The Center for Food Safety partners with industry and government agencies to keep your food secure. written by leigh beeson ma ’17
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ard-boiled eggs tainted with listeria. Romaine lettuce harboring E. coli. Ground beef laced with salmonella. Raw oysters contaminated with more disease-causing bugs than you can count. Those are just four of the thousandplus foodborne outbreaks of illness in the United States in a given year. Contaminated food products make tens of millions of people sick each year, result in thousands of hospitalizations, and cause more than 1,300 deaths annually, according to the Centers for Disease Control and Prevention. And that’s just in the U.S. It’s the University of Georgia Center for Food Safety’s mission to prevent those outbreaks before they happen.
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