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Leafy Greens Top Source of Food Poisoning in US

A study by the Centers for Disease Control has found that the food group of leafy green vegetables is the most likely to result in food poisoning. Approximately 20% of food poisoning cases involves greens such as spinach, lettuce, kale, etc. The key to preventing food borne illnesses is in hygienic handling, processing, washing the produce, and cooking thoroughly when appropriate. This study should not discourage people from eating produce, as deadly cases of food poisoning are more often linked to contaminated poultry. 

US statistics for food poisoning are around 48 million cases a year. The number of deaths attributable to food poisoning are around 3,000. 

Beef used to be a food that appeared at the top of the list for food borne illnesses, but tougher regulations in processing, and more stringent inspection measures resulted in a drop in food poisoning cases involving beef products. The study suggests a lack of manpower in inspections of produce in the US by the Food and Drug Administration.  

To read the full article, click the link provided: 

http://www.cbc.ca/news/health/story/2013/01/30/food-illness-salad.html