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Unformatted text preview: ricia M. Griffin, and Robert V. Tauxe, “Food-Related Illness and Death in
the United States,” Emerging Infectious Diseases 5, no. 5 (September/October 1999).
For the general reader, the two best books on foodborne pathogens are Spoiled: The Dangerous Truth about a Food Chain Gone Haywire
(New York: Basic Books, 1997) and It Was Probably Something You Ate: A Practical Guide to Avoiding and Surviving Foodborne Illness
(New York: Penguin, 1999). Nicols Fox is the author of both, and she was extremely generous about sharing her unsettling knowledge with
me. Dr. Neal D. Bernard, at the Physicians Committee for Responsible Medicine, told me in gruesome detail what America’s livestock are
being fed today. I am grateful to Lee Harding, Nancy Donley, and Mary Heersink — three people whose lives were changed in varying
degrees by E. coli 0157:H7 — for speaking to me about their experiences. Donna Rosenbaum, one of the founders of Safe Tables Our Priority,
provided much useful information about the meatpacking industry’s role in outbreaks. Heather Klinkhamer, the former program director at
STOP, graciously let me rummage through her files and borrow literally hundreds of them.
David Theno and Tim Biela spent a day with me, explai...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08