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Good morning. Welcome to Axios today. It's Wednesday, May 31st. I'm Nyla Boudou.

Today on the show, Moscow is the target of a major drone attack.

But first, sick workers are often behind foodborne illness outbreaks.

But who's to blame? That's today's one big thing.

It's been 30 years since E. coli came into the public consciousness with a deadly outbreak linked to undercooked hamburgers at Jack in the box restaurants.

It made hundreds of people ill, especially children, and killed four.

Now, new data tells us sick workers are linked to 40% of foodborne illness outbreaks at restaurants and food chains across the country.

That's according to a new study released yesterday by the CDC, looking at the year's 2017 to 2019.

Northeastern University's Dr. Darren Detweiler is a food policy expert.

He also lost his 16-month-old son to that 1993 E. coli outbreak, your exposure to another infected child.

Dr. Detweiler, thanks so much for coming to speak with us today.

You're welcome.

Can we talk about the latest, what's the most common foodborne illness outbreak that we're seeing today?

We're seeing a good number of Listeria and Samanella and even norovirus outbreaks.

But I think that one of the changes we've seen definitely over the last three decades is when we were looking at this issue three decades ago,

we were typically talking about foods regulated by the USDA, meat and poultry.

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