Top News: E. coli is constantly entering our Romaine lettuce

E. coli

Consumers have already begun to enjoy the convenience of salads, from pre-washed baby spinach buckets to chopped romaine sacks.

There is only one problem with these modern conveniences: they are often associated with foodborne outbreaks.

The recent outbreak of E. coli in the country caused the infection of 84 people in 19 states to worsen and 42 people were hospitalized. Most of the victims were sick after eating chopped lettuce on a farm near Yuma, Arizona.

Such outbreaks are rare overall, but more common in certain types of foods. Data from the Centers for Disease Control and Prevention suggest that leafy greens cause roughly a fifth of all foodborne illnesses.

And food safety experts say convenience greens — those handy bags of pre-chopped and pre-washed salads — carry an extra risk because they come in contact with more people and machinery before they arrive on your plate.

Recent industry efforts and federal rules have attempted to reduce outbreaks. But the risks will never completely disappear, experts say.

“We’re always going to have these cases, unfortunately, because consumers have gotten used to this product,” said Bill Marler, a prominent food safety lawyer who represents several patients sickened by the Yuma lettuce. “The product has risks, in my opinion.”

Federal regulators haven’t yet uncovered the source of this latest lettuce outbreak. But the Centers for Disease Control and Prevention and the Food and Drug Administration are urging consumers to throw out romaine that could be from Yuma, where most lettuce is grown during the winter season.

Most of the 84 people grew ill after eating at restaurants that use bagged, pre-chopped lettuce in their salads. This strain of E. coli, known as 0157: H7, produces a toxin that can disrupt liver function. The majority of victims are women, a reflection of the fact that women generally eat more salads.

Government regulators have long known that greens and lettuces pose a particular food-safety risk. According to one CDC analysis, leafy vegetables were responsible for 22 percent of foodborne illnesses between 1998 and 2008, the latest period for which detailed attribution data is available.

A more recent analysis of outbreak data from 2013 concluded that “vegetable row crops” —  lettuces plus broccoli, asparagus, celery and some other vegetables — account for 42 percent of E. coli infections.

In the past four months, E. coli infections linked to leafy greens in Canada and the U.S. have caused 151 illnesses and two deaths.

“Leafy greens continue to be a problem, and we’ve looked at leafy greens and fresh produce with concern,” said Robert Tauxe, the director of the CDC division that responds to foodborne illness outbreaks.

“Back 15 to 20 years ago, there was a huge concern in food safety around foods of animal origin … But beginning about 10 years ago, the produce side has become more and more prominent.”

Contamination can occur on the farm when birds make frequent flights overhead or low-lying fields flood with contaminated water. E. coli can also be spread by farm workers who don’t wash their hands or via farm equipment that has manure on it.

Once the greens are picked, they move to a packaging plant, where they’re exposed to more workers and more equipment. Product from multiple farms is often bagged in the same facility, which further increases the odds of cross-contamination.

In 2011, Congress passed the Food Safety Modernization Act which included new standards for irrigation water quality, worker hygiene and equipment sanitation, went into effect for large farms this January. Smaller farms will have to comply with the rules by early 2020.

But despite these efforts, the number of outbreaks and infections linked to leafy greens has largely remained flat over the past 10 years, with 11 outbreaks and 242 illnesses per year on average, according to CDC.

Eskin and Tauxe say they believe the new rules will help — but they will not eliminate the risk completely.

“Produce is not grown in sterile environments,” Eskin added. “Anybody who knows anything about food safety understands that.”

Source: washingtonpost.com

My name is Amy Stone & My professional life has been mostly in hospitality, while studying international business in college. Of course, now I covers topics for us, mostly in the business, science and health fields.