Maintaining fresh-cut iceberg and romaine lettuce at 41 degrees or lower is critical for reducing the food safety risks of E. coli O157:H7, USDA researchers have found.
A recent study by USDA’s Agricultural Research Service showed that E coli O157:H7 grows at a rapid, temperature-dependent rate before the lettuce deteriorates. That means the visual quality of bagged, fresh-cut lettuce is a poor indicator of the products’ food safety status.
Given the lack of visual cues, proper refrigeration is important to limit the growth of disease-causing microorganisms.
Results indicate that storage at 41 degrees, or 5 degrees Celsius, allowed the survival of E. coli O157:H7 on the packaged lettuce, but limited its growth.
All of the bagged products in the experiment were intentionally misted with E. coli bacteria in the lab and the bags were resealed. When they were stored at 54 degrees, or 12 degrees Celsius, the relative warmth led to a large increase in E. coli O157:H7 population on lettuce salads held for three days.
From 1990 to 2005, there were more than 700 foodborne illness outbreaks in the United States caused by contaminated produce. Many of those were lettuce E. coli outbreaks. The most recent major outbreak of E. coli in lettuce occurred earlier this year, sickening more than 20 people in six states.
Food safety law firm Pritzker Olsen has been retained by an E. coli HUS victim in connection with that particular E. coli O145 outbreak. The illnesses are associated with contaminated lettuce recalled by Freshway Foods of Sidney, Ohio.
The client, a student at Daemen College in Amherst, New York, contracted an E. coli infection in April that developed into hemolytic uremic syndrome (HUS), a life-threatening illness that can cause kidney failure, central nervous system damage, heart problems, pancreatitis, and other serious medical conditions. The student’s illness resulted in three separate hospitalizations
If you or a loved one have been sickened by E. coli or other human pathogen in leafy green vegetables, contact an attorney at Pritzker Olsen for a free case consultation. By phone, your free inquiry can be taken at 1-888-377-8900 (Toll Free) or you may contact us online with the form on side of this web page.
Our firm is one of the few in the country practicing extensively in the area of food borne illness litigation and we have recovered tens of millions of dollars for victims of food poisoning. Pritzker Olsen is dedicated to education and prevention of E. coli and other harmful bacteria found in our food. Our founder and president, Fred Pritzker, is a sought-after food safety expert who has long advocated strong food safety laws and more inspections of our food.
