History
In September 2006, there was an outbreak of food-borne illness caused by Escherichia coli (E. coli) bacteria found in uncooked spinach in 26 U.S. states.
By October 6, 2006 199 people had been infected, including three people who died and 31 who suffered a type of kidney failure called hemolytic uremic syndrome after eating spinach contaminated with the E. coli O157:H7, a potentially deadly bacterium that causes bloody diarrhea and dehydration. This strain is more potent than in any other food poisoning scares. Federal health officials said half of those reported sick have been hospitalized, compared to 25 to 30 percent in past outbreaks.
The U.S. Food and Drug Administration (FDA) called for bagged fresh spinach to be removed from shelves and warned people not to eat any kind of fresh spinach or fresh spinach-containing products. The FDA has also speculated that washing the spinach is insufficient to sanitize it because the bacteria is systemic, meaning that it is not just on the outside of the spinach, but that it has been absorbed through the roots and is now inside the spinach. This hypothesis has since been deemed only hypothetical as there is no evidence that this can happen in spinach. The FDA has since reduced its warning to certain brands with specific dates.
The Canadian Food Inspection Agency has advised consumers not to eat fresh spinach from the U.S., including bagged, loose in bulk or in salad blends.
Read more about this topic: 2006 North American E. Coli O157:H7 Outbreak In Spinach
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