New York Times
September 16, 2006

Produce Is Growing Source of Food Illness
By MARIAN BURROS

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. As a result, an outbreak of hepatitis A from
green onions at a Chi-Chi's restaurant in October was responsible for
650 illnesses and 4 deaths.