Washington – The recent outbreak of E. coli in spinach from California exposed a weakness in the nation’s food chain: A system that quickly delivers meat, fruits and vegetables to consumers can just as easily spread potentially deadly bacteria.
Like most food, spinach travels from the field to a central facility where it mixes with spinach from other fields. If any is tainted, the threat to people is amplified as leaves are washed, dried, bagged and shipped throughout the country.
Within days of the first reported E. coli-related case Aug. 30, illness from the tainted California spinach had spread to two dozen states. Nearly 200 people were sickened – one-third of them in the first 72 hours. Two elderly women and a 2-year-old boy died.
“When you open a bag of spinach, do you wonder how many different plants are in there, and how many different fields it came from?” said Robert Tauxe, chief of foodborne diseases at the federal Centers for Disease Control and Prevention.
“If something went wrong on any one of those fields … one rotten apple spoils the whole barrel,” Tauxe said.
It was the 20th time lettuce or spinach has been blamed for an outbreak of illness since 1995.
On Sunday, green-leaf lettuce from the same growing area, California’s Salinas Valley, was recalled in more than half a dozen states after Nunes Co. Inc. discovered possible E. coli contamination of irrigation water. The bacterium hasn’t been found in the company’s Foxy brand lettuce. No illnesses have been reported.
Food-safety advocates are calling for stringent regulations, and they say a single agency should be in charge of making sure all food is safe.
“If you raise spinach in the Salinas Valley and it’s in 40 states in a few days, you can’t have a system that says we won’t do anything until somebody gets sick,” said Carol Tucker Foreman, director of food policy for Consumer Federation and a former USDA official.
