Salmonella from cantaloupe. Hepatitis A from strawberries. Cryptosporidium from scallions. Shigella from parsley. The list of disease-causing microbes in fruits and vegetables is almost as varied as our supply of fresh produce. Here are a few key examples of food poisoning from vegetables.
Rita Bernstein of Wilton, Connecticut, served mixed, pre-washed lettuce to her daughter Haylee, then three years old. That salad almost blinded the child.
The lettuce—which sickened 60 others in New York, Illinois, and Connecticut—was contaminated with E. coli O157:H7. After visiting the California farm where it was grown, investigators weren’t surprised. Read More