E.coli O 157:H7

I think this chapter can also be called everything you did not want to know about E.coli O 157:H7, but were afraid to ask. The quality of meats served in fast food industry has to be safer than Schlosser makes it out to be in chapter nine. The massive amount of burgers sold per year compared to the amount of E. coli O 157:H7 reported has to be very low or they hide reported cases very well. Schlosser pointed out that Jack in the box had an E.coli O 157:H7 outbreak that received allot of media headlines, which almost but them out of business (p.199). McDonald's just flat out denied any E. coli O157H7 burgers made anyone sick. Denial, the first line of defense if you are ever caught doing anything wrong. Upton Sinclair wrote about the conditions in slaughterhouses in 1906 the same way Schlosser wrote about them in this book. I feel not much has changed since 1906 in the slaughterhouses, or in our government perspective of providing safe meat to the consumer. Schlosser wrote that when "Anyone who brings raw ground beef into their kitchen today must regard it as a potential biohazard"(p.221).Meat is not the only food that can have E. coli O 157:H7, Spinich, scallions,tomato's and penut butter have been recalled for E.coli O 157:H7. Schlosser maybe right about the beef, but is leading his readers astrayfrom the whole truth about E. coli O157:H7. I used E. coli O 157:H7 Eight times in my blog, Schlosser used E.coli O 157:H7 sixty-five times in chapter nine. How many did you count?