Scientific American: Healthy food kills--or at least, it can.
In 2010, foodborne illness sickened nearly 20,000 Americans. Of those infected, more than 4,000 had to be hospitalized; 68 died. The main culprits were bacteria--Salmonella and Escherichia coli, to be precise--that had taken cover in products widely considered healthy. Although E. coli infection rates have declined somewhat since food production companies began meeting new federal food safety regulations in 2006, cases of salmonella infection have remained...