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Fresh threat: what's lurking in your salad bowl?
Author(s) -
Powell Douglas
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2935
Subject(s) - outbreak , salmonella , spinach , contamination , geography , food science , business , microbiology and biotechnology , environmental protection , biology , ecology , genetics , virology , bacteria
In North America in 2006, outbreaks of pathogenic Escherichia coli and Salmonella in spinach, lettuce and tomatoes sickened over 700 people and caused four deaths. These high‐profile cases are only the tip of the iceberg, however, and many people are affected by contaminated produce each year. Douglas Powell and Ben Chapman reveal why current food safety programmes in the USA have not eliminated contamination and suggest how an industry led by producers could spearhead programmes to mitigate the risk of future outbreaks. Copyright © 2007 Society of Chemical Industry