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Outbreaks attributed to fresh leafy vegetables, United States, 1973-2012
K M Herman1, A J Hall1, L H Gould1
1Centers for Disease Control and Prevention,Atlanta,GA,USA.
Epidemiology and Infection
|February 21, 2015
Summary
Leafy vegetables, though healthy, caused numerous foodborne illness outbreaks. Norovirus, E. coli, and Salmonella were common pathogens, often linked to restaurant food preparation and ill food workers.
Area of Science:
- Food Safety
- Public Health
- Epidemiology
Background:
- Leafy vegetables are vital for a healthy diet.
- However, they are frequently linked to severe foodborne illness outbreaks.
- Understanding these outbreaks is crucial for public health.
Purpose of the Study:
- To analyze leafy vegetable-associated foodborne outbreaks.
- To identify common pathogens and contributing factors.
- To inform control strategies from farm to fork.
Main Methods:
- Reviewed data on leafy vegetable-associated outbreaks.
- Collected from the Centers for Disease Control and Prevention (CDC) between 1973-2012.
- Analyzed outbreak size, pathogens, and contamination sources.
Main Results:
- 606 outbreaks reported, causing 20,003 illnesses, 1030 hospitalizations, and 19 deaths.
- Leafy vegetable outbreaks were larger than other food types.
- Norovirus (55%), STEC (18%), and Salmonella (11%) were primary pathogens. 85% linked to restaurants; 31% due to ill food workers.
Conclusions:
- Leafy vegetable outbreaks pose a significant public health risk.
- Contamination often occurs during food preparation, particularly in restaurants.
- Integrated control measures are needed throughout the supply chain.
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