Researchers Look For Reason Behind Spike in Leafy Green Food Poisoning

Researchers looking into the increase of food-borne illness that stems from leafy greens say it may or may not be linked to increased consumption, according to an article from HealthDay News.

Leafy green consumption from 1986-1995 increased 16 percent in the U.S. from the prior decade, but reported food-borne illness outbreaks increased by 60 percent during that time, suggesting another factor besides increased consumption is leading to the outbreaks.

From 1996-2005, consumption increased 9 percent while outbreaks increased 36 percent. From 1973, of 10,000 food-borne illness outbreaks, 5 percent were linked to leafy greens.

The research is aimed at reducing the frequency of these outbreaks. Most of these outbreaks are linked to food preparation, but the remaining presumably come from the food’s transportation or to its growing fields.

High-profile spinach and lettuce contaminations sparked this research and a call for reform and increased scrutiny of the industry.