Articles Tagged with ''leafy greens''

According to internal FDA and CDC reports uncovered by NBC News and attorney Bill Marler, in November 2024, a multistate Escherichia coli outbreak linked to lettuce sickened 89 people, resulting in 36 hospitalizations and one death. Mention of the outbreak was not made public until the investigation was closed, nor were any details shared openly.

This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.

After Fruit Logistica 2025, Marzio Cazzamali, Global Industry Segment Manager for Fruit and Vegetables at Ammeraal Beltech, shared his reflections on the event, focusing on innovations in food-safe conveyor solutions. 

Funded by the Center for Produce Safety, researchers with the University of Barcelona and the Spanish Research Council are developing novel testing protocols for norovirus and hepatitis A on berries and leafy greens, enabling faster analysis and reducing false positives. 

A recent report from the FAO/WHO Joint Expert Meeting on Microbiological Risk Assessment (JEMRA) summarizes the development of formal risk assessment models for Listeria monocytogenes in leafy greens, cantaloupe, frozen vegetables, and ready-to-eat (RTE) seafood.

A new study led by USDA-ARS and Oklahoma State University showed that oregano and cinnamon essential oils can be reused multiple times to effectively wash organic leafy greens contaminated with E. coli without losing antimicrobial activity. 

Development of a new microbiological risk assessment model, led by researchers from the University of Illinois Urbana-Champaign, could help the produce industry determine the best risk management strategies for a diverse range of production scenarios. 

The challenge of mitigating E. coli in leafy greens calls for a rigorous, multifaceted approach that includes stringent sanitation practices, facility design optimization, and the use of advanced microbial control methods.

Designed for Salinas Valley, California growers, an ongoing project supported by the Center for Produce Safety will leverage existing science and consider unique farming operation factors to create a user-friendly tool that assesses Escherichia coli contamination risk and provides actionable mitigation measures.

A new study has revealed how leafy greens like spinach absorb various toxic metals differently and offers strategies to reduce uptake, highlighting practical solutions for farmers, food processors, and consumers.