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Produce-Related Foodborne Illnesses

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Winter 2004

The green onion-related hepatitis A outbreaks during October in Pennsylvania, Tennessee, North Carolina and Georgia that caused hundreds of illnesses and three deaths are another reminder that produce has become an important cause of foodborne illness in this country. Produce-related outbreaks of foodborne illness in recent years have been traced to Guatemalan raspberries, Mexican cantaloupes, raw tomatoes, and now scallions imported from Mexico.

Because people are eating more fresh produce and want it year-round, imports from developing countries have risen dramatically in the past decade. According to the FDA, the United States currently inspects only 2% of the food imported annually, yet imported produce is three to four times more likely to be contaminated than foods grown in the United States. Of 1003 samples of fresh produce imported from 21 countries in 1999 and 2000, 4.4% were found to have harmful bacteria. In comparison, of 959 domestic samples, 1.3% tested positive. Although percentage differences are small, some scientists believe the differences are striking given the relatively large overall sample size.

The number of produce-related outbreaks has risen sharply over the past few years, from 29 in 1997 to 76 in 2000. In fact, according to figures compiled by the Center for Science in the Public Interest, the number of illnesses reported in 2000 from outbreaks linked to contaminated produce (3,981) almost matched the number of illnesses linked to contaminated beef, poultry, seafood and eggs (4,025).

While produce may become contaminated at any point from production through harvest, transportation and preparation, poor sanitation on farms, particularly in foreign countries, is a problem according to Dr. Glen Morris with the University of Maryland School of Medicine and a former USDA official. Dr. Mike Doyle, director of the Center for Food Safety at the University of Georgia, agrees. "There is a greater potential for contamination to occur in some developing countries where growing standards differ from U.S. standards. One of the biggest problems is the quality of the water used," said Doyle.

Given the current issues with imported produce, it's untimely that Congress has delayed a new law requiring meat and produce to contain labels disclosing its country of origin. High costs and paperwork for implementation have been cited as reasons for the delay, but consumers might be willing to pay extra at the supermarket to know where their produce is coming from.

The new Bioterrorism Act regulations require that facilities that hold, process or transport produce to register with the FDA and keep records showing the source of the produce and where it was shipped. These regulations will facilitate better and more rapid trace-back when a problem does occur.

So, what should consumers do?

Although continuous improvements are being made to make our food supply safer, it is important to be diligent in following basic food safety precautions at home. It is important to thoroughly wash fruits and vegetables under cool running water prior to consumption. For added protection, one can peel produce and remove the outer leaves of leafy vegetables. Multi-layered foods such as scallions can be difficult to clean, so for now, the FDA has warned consumers to stop eating raw or undercooked green onions both at home and when eating out. This includes avoiding unprocessed items made with green onions, such as fresh salsa. For those with compromised immune systems, these recommendations are especially important.

While no one is saying to outright avoid consuming imported foods, greater awareness in how and where food is grown may serve to increase appreciation and support for American farmers. One thing is certain, the topic of food origin is one we will continue to hear about.

Source:

1. FDA Press Release. November 15, 2003.Questions and Answers on Hepatitis A Outbreaks Associated with Eating Raw of Undercooked Green Onions (Scallions).
2. NY Times. Nov. 23, 2003. Foodborne Illness from Produce on the Rise.
3. Fort Collins Coloradoan. November 26, 2003. Costly food origin labels might be postponed for 2 years.

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