Salmonella Outbreak Linked to Salad Greens
Our earlier post about Dole’s recall of packaged salads due to fears of Listeria contamination called to mind a Salmonella outbreak, also linked to salad greens, earlier this summer. In that case, BrightFarms packaged salad greens led to 31 Salmonella Typhimurium infections.
BrightFarms Salad Greens Linked to Salmonella Outbreak
Between June 10 and August 18, 31 people across four states contracted Salmonella. The majority of cases occurred in Illinois, which reported 18 cases. Wisconsin confirmed 10 cases, while Pennsylvania and Michigan reported 2 and 1 cases, respectively. Infections occurred in people ranging from less than one to 86 years old. Additionally, four cases required hospitalization, with no deaths reported.
The FDA traced the infections to a BrightFarms greenhouse farm located in Rochelle, Illinois. BrightFarms recalled packaged salad greens produced at that farm and subsequently distributed in Illinois, Indiana, Iowa, Michigan and Wisconsin. Initial FDA tests identified Salmonella Liverpool – a different strain than the one involved in the outbreak – in an indoor pond where lettuce was grown. However, additional FDA testing identified the outbreak strain in an outdoor storm water drainage pond next to the farm. Following the positive test results, BrightFarms expanded the recall to include additional products.
Food Safety and Salads
The current Dole salad recall, along with the BrightFarms outbreak, illustrate the importance of thoroughly washing vegetables, including leafy greens. If you eat raw leafy greens, the CDC recommends you wash your hands, utensils, and surfaces before and after preparation. Further, separate leafy greens from raw poultry, meat, or seafood. Additionally, clean leafy greens before eating or cutting them. This includes discarding outer leaves on whole lettuce heads and discarding torn and/or bruised leaves; rinsing them under water and rubbing the surface of the leaves with your hands, and drying them with a clean cloth or paper towel. Finally, store leafy greens in the fridge within two hours (or one hour if they have been in temperatures above 90 degrees, like in a hot car or at a picnic).