Risks of Infection from Eating Meat
- By David P. Clark
- Published Apr 30, 2010 by FT Press.
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Description
- Copyright 2010
- Edition: 1st
- eBook
- ISBN-10: 0-13-210203-X
- ISBN-13: 978-0-13-210203-2
This Element is an excerpt from Germs, Genes, & Civilization: How Epidemics Shaped Who We Are Today (9780137019960) by David P. Clark. Available in print and digital formats.
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From E.coli and norovirus to Salmonella and mad cow disease: the reality of meat-borne infection, and what can be done to prevent it.
Some 80 million cases of foodborne disease occur in the U.S. annually. One factor: the ever-increasing centralization of food processing. If one cow in a thousand carries Salmonella and the meat is sold by local butchers, only a handful of people get sick. But if thousands of cows are processed centrally and their meat is mixed together, it all becomes contaminated.