Yesterday’s uninformed habits are tomorrow’s known threats
From time to time, I am asked why food safety hazards seem more prevalent now than they were two, three or more decades ago.
Why are more types of food at risk?
Where were Norovirus, Listeria monocytogenes, and other foodborne pathogens back then?
Why were we able to sample raw cake batter and raw cookie dough when we were kids without our parents worrying about Salmonella?
Source: http://www.foodsafetynews.com/2018/03/yesterdays-uninformed-habits-are-tomorrows-known-threats/
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