,” says James. E. Rogers, Ph.D., director of food safety research and testing at Consumer Reports. “The safest thing is to stick with greens you can cook.”several outbreaks linked to romaine lettuce
Of the six samples tainted with Listeria monocytogenes, one had a strain genetically linked to at least two cases of listeriosis reported to the CDC. That product was a “triple-washed” Nature’s Place Organic Spinach Spring Mix purchased at a Hannaford supermarket. In response to CR’s findings, the FDA initiated an inspection of the plant that produced Nature’s Place Organic Spinach Spring Mix, the product that contained a strain of listeria linked to two illnesses.
CR asked the FDA if its follow-up testing is complete, and hasn’t yet received a response. But a spokesperson for the agency told us earlier that “We continue to look at the data provided by Consumer Reports. The FDA takes the presence of harmful pathogens in our food supply very seriously and considers the risk to public health when taking action.”
Boskovich Farms, which produced the other sample of bagged spinach found to be contaminated with listeria, told CR that it hasn’t received any reports of illness. It also said that when this lot of spinach was produced, inspections at the farm and at the processing plant showed no evidence of contamination.
And while listeriosis isn’t as common as some other foodborne illnesses, it is often more serious. The CDC estimates 1,600 people develop the disease each year, compared with 1 million who become ill from salmonella in food. But almost everyone who develops the disease requires hospitalization and about 20 percent die, while less than half a percent of people infected with salmonella die.
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