TAILIEUCHUNG - OUTBREAKS BY THE NUMBERS: FRUITS AND VEGETABLES 1990-2005

There are seven classes of lettuce, distinguished by their morphologies and end uses: 1) Loose leaf, with a dense rosette of leaves arranged in a loose configuration, 2) Crisphead, with leaves that form in a tight, overlapping fashion, 3) Butterhead, with less compact and smaller leaves than the crisphead varieties, 4) Romaine or Cos, with upright, oblong clusters of coarse, thick leaves with large midribs that overlap into loose head- like structures, 5) Celtuce, stem lettuce or asparagus lettuce, grown for their thick, erect stem which is used as both a raw or cooked vegetable, 6) Latin, with elongated leaves and. | Outbreaks by the Numbers Fruits and Vegetables 1990-2005 Caroline Smith DeWaal Farida Bhuiya Center for Science in the Public interest Washington DC 20009 Abstract The year 2006 was a banner year for produce-related foodborne illness outbreaks marked by outbreaks linked to spinach tomatoes and lettuce. In a comprehensive survey of outbreaks with an identified food source produce outbreaks accounted for 13 713 5 416 of outbreaks and 21 34 049 161 089 of associated illnesses from 1990 though 2005 according to data from the Center for Science in the Public Interest CSPI . CSPI conducted a hazard analysis on produce by identifying the most common food pathogen combinations and ranked their risk based on their history of causing outbreaks and associated illnesses. Greens-based salads contaminated with Norovirus was the most common cause of outbreaks followed by lettuce with Norovirus sprouts with Salmonella unspecified fruit with Norovirus greens-based salads with Salmonella melon with Salmonella mushrooms with chemicals or toxins greens-based salads with E. coli lettuce with E. coli and potatoes with Salmonella. In all produce outbreaks Norovirus is the top cause of outbreaks 40 followed by Salmonella 18 E. coli 8 and Clostridium 6 . The main hazards associated with fruits are Norovirus 39 Salmonella 28 and Cyclospora 8 . In vegetable outbreaks the major pathogens are Norovirus 26 Salmonella 21 and Clostridium 12 . The major pathogens in produce dish outbreaks are Norovirus 51 Salmonella 13 E. coli 6 and Shigella 6 . In light of the recent produce related outbreaks identifying ways to control hazards will reduce the risk of foodborne illness from produce. By identifying food pathogen combinations responsible for produce outbreaks we can generate a hazard analysis which is the first step in identifying appropriate solutions. Background Each year 76 million people become ill and 5 000 die after eating poisoned food according to the Centers for Disease Control and .

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