Fast Food Nation

In about 4 percent of reported e coli 0157h7 cases

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Unformatted text preview: arose to supply the nation’s fast food chains — an industry molded to serve their needs, to provide massive amounts of uniform ground beef so that all of McDonald’s hamburgers would taste the same — has proved to be an extremely efficient system for spreading disease. Although E. coli 0157:H7 has received a good deal of public attention, over the past two decades scientists have discovered more than a dozen other new foodborne pathogens, including Campylobacter jejuni, Cryptosporidium parvum, Cyclospora cayetanensis, Listeria monocytogenes, and Norwalk-like viruses. The CDC estimates that more than three-quarters of the food-related illnesses and deaths in the United States are caused by infectious agents that have not yet been identified. While medical researchers have gained important insights into the links between modern food processing and the spread of dangerous diseases, the nation’s leading agribusiness firms have resolutely opposed any further regulation of their food...
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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.

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