--- title: Produce Is Growing Source of Food Illness date: 2006-09-18T13:12:25-07:00 author: Bill Marler canonical_url: "https://marlerclark.com/news_events/produce-is-growing-source-of-food-illness" section: News --- [All News](/news_events) / # Produce Is Growing Source of Food Illness By MARIAN BURROS September 16, 2006 The outbreak of E. coli O157:H7 linked to prepackaged fresh spinach is the latest in an increasing number of food-borne illnesses from fruits and vegetables. Dr. David Acheson, chief medical officer for the Center for Food Safety and Applied Nutrition at the Food and Drug Administration, said the evidence so far suggested that those who became ill had eaten the spinach uncooked. But the agency has issued a blanket warning, recommending that consumers throw out all prepackaged fresh spinach rather than cooking it because of the chance of cross-contamination. Health officials are concerned that, out of the package, the bacteria could contaminate other foods that are eaten raw. “We have a product contaminated with an agent that shouldn’t be there, so it is necessary to get rid of it,” Dr. Acheson said. He said he was struck by the high number of adults who had developed hemolytic uremic syndrome, a deadly complication from E. coli that can cause kidney failure. The syndrome typically develops in children. The United Fresh Produce Association agreed with the agency’s recommendation and has “basically shut down the entire spinach industry,” said its chief executive officer, Tom Stenzel. “We have stopped sending further spinach and salad mixes containing fresh spinach to market and pulled them off retail shelves.” Virtually all the spinach sold this time of year in the United States is grown here, mostly in California. The current outbreak follows food-borne illnesses from cucumbers, tomatoes, lettuce, strawberries, raspberries, cantaloupes and unpasteurized apple and orange juices over the last several years. In 2004, produce-related outbreaks surpassed those associated with beef, poultry or fish, with 86 outbreaks, compared with 29 in 1997, when the states started electronic reporting to the Centers for Disease Control and Prevention. Richard H. Linton, director of the Center for Food Safety Engineering at Purdue University, said he was not surprised by the recent outbreak. “In the last 20 years, the incidence of produce-related food-borne illness has increase two and a half to three times,” Dr. Linton said. Even though chlorine is used to sanitize bagged greens in the washing process, it does not guarantee safety because the levels of the chemical used are not strong enough to kill all bacteria. Consumers can reduce their chances of eating contaminated raw fruits and vegetables. Experts recommend the following: Scrub produce thoroughly under running water. But do not wash food from packages labeled triple-washed, to prevent cross-contamination in the home. Wash and dry the exterior of all fruits and vegetables, including cantaloupe. Scrape skin of carrots and cucumbers. Prevent cross-contamination with raw meats, fish and poultry. Do not snack from produce displays in supermarkets. Young children, the elderly and those with compromised immune systems may want to eat cooked or canned fruits and vegetables. Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest, gives the F.D.A. high marks for its early warning to consumers, something it has not done in the past. In August and September 2003 the agency was aware of outbreaks of hepatitis A traced to green onions in three states, but there was no public notification. 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