I teach food and drug law at Saint Louis University’s Center for Health Law Studies. While monitoring pathogens likely to pose severe threats to public health, my colleagues and I spend a lot of time studying viruses and bacteria that are very hard to obtain, like anthrax or the plague. One less-known facet of bioterrorism, however, is that simpler pathogens like salmonella, a bacterium found in many types of food, can also be used to deliberately harm people. In fact, the largest bioterrorism attack in American history started at the salad bars of a handful of restaurants in the Pacific Northwest.
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