CSPI pushes for policies to keep our food supply free of dangerous pathogens, fight antibiotic resistance in the food chain, control and label allergens, and curb the use of synthetic dyes and poorly tested additives.
About a week after eating a medium-rare steak at a family restaurant, 87-year-old Margaret Lamkin of Iowa “started having diarrhea and it didn’t let up,” she told The Kansas City Star. Stricken with an E. coli O157:H7 infection, Lamkin was admitted to a hospital where she had her colon removed and was given a colostomy bag to use for the rest of her life.
“I had a very difficult time adapting to this bag, changing and cleaning,” she said. “Oh, we had so many accidents. It was just terrible,” she recalled.