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(This article by Douglas Karas was first published in the October/November 2014 issue of Food Safety Magazine and is reposted here with permission.) In the spring of 2012, the U.S. Food and Drug Administration (FDA) began to hear from the U.S. Centers for Disease Control and Prevention (CDC) and other public health partners about cases of Salmonellosis. The case count grew quickly. In the first week of April, 93 illnesses were reported. The next week, there were 116, and, a week later, there were 139. By early May, the number of cases had nearly doubled. The final count:
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