Until a few months ago, I never gave much thought to E. coli. Or salmonella. Sure, I studied these foodborne bugs when I was getting my nutrition degree, but back then I saw them more as organisms that occasionally infect food, not perpetrators that destroy lives and families. And although I took note of the occasional food recalls I heard about in the news, I didn't much worry about getting sick. That all changed when I edited an article for EatingWell's September/October issue about all the ways food can make us sick. I became sick-with worry.
While working on the story I read about toddlers who'd eaten spinach or ground beef tainted with E. coli and, days later, were fighting for (and sometimes losing) their lives. Plagued with these mental images, I started to come home from the supermarket without buying some of the items on my shopping list. "I just couldn't buy ground beef-any of it," I'd tell my husband, Jon, insisting that it was simply too risky to feed ourRead More »from Worried about tainted food? 3 ways to protect yourself