This is the eleventh of 16 student posts, guest-authored by Ilze Berzins.
When one hears the words “food-borne illness”, what comes to mind? For me, I think of a medium rare, pink, juicy hamburger, or something like potato salad that may be made with mayonnaise containing raw eggs, or maybe a fresh green garden salad sprinkled with sprouts. I am sure we have all heard about outbreaks or recalls surrounding these familiar dishes. And the usual suspects contaminating these food stuffs are often bacteria with familiar names such as E.coli or Salmonella. The fear of getting “food poisoning…