By Dianne Feinstein |
Each year, one in six Americans contracts a foodborne illness. Of those who become sick, 128,000 are hospitalized and 3,000 die. American families shouldn’t have to worry that the food they eat will make them sick. However, we have a long way to go to reach that goal. In 2012, testing by the U.S. Department of Agriculture in processing facilities across the country found that more than 26 percent of poultry parts tested positive for Salmonella and more than 21 percent tested positive for Campylobacter. In 2011, Food and Drug Administration testing revealed that more than 70 percent of chicken breasts in California grocery stores tested positive for Campylobacter. Read More