Abstract: The prevalence of foodborne illnesses is continually on rise. In the U.S.A., Escherichia coli O157:H7 (E. coli) has been associated with several outbreaks in minimally processed foods. Spinach and lettuce pose higher food safety risks and recurring food recalls suggest the insufficiency of current disinfection strategies.

The Food Standards Agency has today published the third edition of the Q&A on its guidance document E. coli O157: control of cross-contamination. This new version of the Q&A addresses a number of issues that have arisen since the publication of the second edition in November 2011. Among the issues addressed are:

Abstract

The Sponge-Bob-Colbert leafy greens cone of silence has been partially peeled back after investigators in New Brunswick (that’s in Canada) determined an outbreak of E. coli O157 in April was linked to Romaine lettuce.