Keith Warriner, Ph.D., currently works within the Department of Food Science at University of Guelph. He received his B.Sc. in food science from the University of Nottingham, UK, and a Ph.D. in microbial physiology from the University College of Wales, Aberystwyth, UK. He joined the faculty of the University of Guelph in 2002.
I recall sitting in the office one day in the fall of 2018 when I received a call from a reporter who informed me that there had been a further outbreak of Escherichia coli O157:H7 linked to romaine lettuce. After an initial response of “oh, no,” the reporter asked why do we continue to have outbreaks linked to lettuce?
