Are huge food recalls (like 1/2 billion eggs and a million pounds of ground beef) avoidable?
It seems obvious to me that if they’d shut down their factories and sterilize everything regularly they’d limit the size of recalls. Why don’t they?
Beef:
http://www.foodpoisonjournal.com/2010/08/articles/foodborne-illness-outbreaks/e-coli-outbreak-prompts-million-pound-beef-recall/
eggs:
http://www.npr.org/templates/story/story.php?storyId=129342312&ft=1&f=1001
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