CDC says food illness easier to contract

Food & Drink Weekly, March 26, 2001

> Even though new technologies from freeze-drying to irradiation have been developed to make food safer, because of changing eating habits and more choices of foods, Americans may be more likely to get sick from what they eat today than they were half a century ago. The frequency of serious gastrointestinal illness, a common gauge of food poisoning, is 34% above what it was in 1948, according to the Centers for Disease Control and Prevention.