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Foodborne Outbreaks Associated with Leafy Greens

By Pritzker | Ruohonen

This year at the International Conference on Emerging Infectious Diseases, one of the topics was foodborne outbreaks in the United States associated with leafy greens.  A leafy-green-associated foodborne outbreak was defined as two or more illnesses due to the consumption of a single leafy green food item (lettuce, cabbage, mesclun mix, spinach) or a salad item containing one or more leafy greens. According to CDC data, of 10,421 foodborne outbreaks reported during 1973-2006, 502 (4.8%) outbreaks, 18,242 (6.5%) illnesses, and 15 (4.0%) deaths were associated with leafy greens. Norovirus was responsible for 196 (58.3%) outbreaks; Salmonella, 35 (10.4%) outbreaks; and E. coli O157:H7, 30 (8.9%).

The following is some additional information from the conference regarding leafy-green-associated foodborne illness:

• The median size of leafy green-associated outbreaks (18 illnesses) was twice the median size of non-leafy green-associated outbreaks.
• During 1986-1995, U.S. leafy green consumption increased 17.2% from the previous decade. During the same period, the proportion of all FBDO due to leafy greens increased 59.6%.
• During 1996-2005 leafy green consumption increased 9.0% and leafy green-associated outbreaks increased 38.6%.
• In 296 (69.4%) outbreaks, leafy greens were served at a restaurant.
• 11 (2.2%) involved cases in multiple states.

From 1986 through 2005, the number of leafy-green-associated foodborne outbreaks associated with lettuce rose at a much higher rate than can be accounted for by an increase in leafy green consumption. Over half of the leafy-green-associated foodborne outbreaks involved restaurants. 

Full post as published by Food Poisoning Law Blog on June 10, 2008 (boomark / email).