One in four people get a food-borne illness every year.
Released February 4, 2010
ATHENS, Ga. — Outrage from recent food safety incidents – which range from E. coli in spinach to salmonella in peanut paste and jalapeño and serrano peppers – has driven state and national leaders to take action, making the coming year one for some major food policy changes, said Mike Doyle, director of the University of Georgia Center for Food Safety in Griffin, Ga.
--continued on University of Georgia news
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