New Law Blogs

Conference Analyzes Produce Outbreaks

By Pritzker | Ruohonen

The 2008 International Conference on Emerging Infectious Diseases discussed the growing number of foodborne illnesses related to vegetables, mainly leafy greens. It has been thought that the increase of leafy greens in the average American’s diet has led to the increase in disease related to those foods; however, data analyzed at the conference suggests something entirely different.

Michael Lynch of the Centers for Disease Control and Prevention (CDC), said, according to EurekAlert!,

“During the 1986-1995 period U.S. leafy green consumption increased 17% from the previous decade. During the same period, the proportion of all foodborne disease outbreaks due to leafy greens increased 60%. Likewise during 1996-2005 leafy green consumption increased 9% and leafy green-associated outbreaks increased 39%,” says Lynch.

Outbreaks recently have been located in E. coli contaminated spinach and lettuce and other various greens. Only 9% of all outbreaks related to leafy were greens, however, were due to E. coli. Salmonella was responsible for 10% of outbreaks, but the major contributor, norovirus, accounted for 60% of leafy green outbreaks.

Although the data shows that the increase of foodborne outbreaks related to leafy greens is not caused solely by the increased consumption of that type of food, researchers and officials still cannot account for the increase.

“The proportion of outbreaks due to leafy greens has increased beyond what can be explained by increased consumption. Contamination can occur anywhere along the chain from the farm to the table. Efforts by local, state and federal agencies to control leafy green outbreaks should span from the point of harvest to the point of preparation,” says Lynch.

Full post as published by Food Poisoning Law Blog on March 19, 2008 (boomark / email).