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Unformatted text preview: gical problems, autoimmune disorders, and kidney damage.
Although the rise in foodborne illnesses has been caused by many complex factors, much of the increase can be attributed to recent
changes in how American food is produced. Robert V. Tauxe, head of the Foodborne and Diarrheal Diseases Branch at the CDC, believes that
entirely new kinds of outbreaks are now occurring. A generation ago, the typical outbreak of food poisoning involved a church supper, a
family picnic, a wedding reception. Improper food handling or storage would cause a small group of people in one local area to get sick.
Such traditional outbreaks still take place. But the nation’s industrialized and centralized system of food processing has created a whole new
sort of outbreak, one that can potentially sicken millions of people. Today a cluster of illnesses in one small town may stem from bad potato
salad at a school barbecue — or it may be the first sign of an outbreak that extends statewide, nationwide, or even overseas.
Much like the human immunodeficiency virus (HIV)...
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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