E-coli

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Can We Trust Spinach Again?

Should we?

The Food and Drug Administration’s recent ban on fresh spinach has put us all on edge.

Spinach and even its leafy kin have been flying into the trash bin faster that you can say “eat five fruits and vegetables a day.”

Given the recent E-coli outbreak it’s certainly justifiable to pitch your fresh spinach.

But beyond that, what can you do to prevent this infectious outbreak?

It’s not easy, because E-coli infections appear in the news every couple of years but occur outside of the media’s watchful eyes more often than you might imagine.

E-coli is spread by undercooked meats and other foods that have come into contact with the bacteria.

With common symptoms of bloody diarrhea and severe abdominal cramps, an E-coli infection can lead to kidney failure and death.

Escherchia coli 0157: H7, the strain associated with the recent outbreak, causes more than 73,000 infections and about 60 deaths per year.

The bacteria is so prevalent because it naturally occurs in the intestinal tract of animals, usuallycows, and can be spread before products, even produce, make it off the farm or during their processing.

Fruits and vegetables can be the subject of large-scale outbreaks because they are often not cooked, and cooking is the best way to kill E-coli.

Foods also tend to be distributed in multiple markets in any state, region or even across the country, far away from the point of contamination, making tracking the source of the infection much more difficult.

With the recent outbreak, authorities aren’t sure of how E-coli was introduced into the spinach.

It could have been due to tainted waters getting mixed into the irrigation or rinsing systems or the unfavorable practice of bagging salad mixes in the fields.

All things of which are out of our control.

Unfortunately, the fact is that there is little that you can do to prevent E-coli contamination.

You always run the risk of being exposed to the bacteria unless you eat only food you produce yourself in a sterile environment, which is an impossible scenario for most of us.

But don’t let this outbreak make you add spinach and other healthy raw produce to your permanent “do not eat” list.

Now that the FDA has completed its outbreak investigation and contained the problem, you can add fresh spinach back to your diet as long as the packing date is after Oct. 2, 2006.

If you are still a bit nervous about adding these vitamin packed greens back into your diet, enjoy other leafy vegetables like arugula, turnip greens and radicchio as well as a variety of fruits.

And, of course feel free to eat canned spinach or frozen spinach heated to 160 degrees for at least 15 seconds.

Now that we have the green light to eat spinach again, and if you’re still balking at ordering a spinach salad, stop.

Because, unless you plan to also add hamburgers, steaks and other foods more likely to be contaminated with this deadly microbe to your “do not eat” list.

These meats are closer to a major source of E-coli and often undercooked just for flavor.

Still, there is good news about E-coli.

We are getting better about food handling and preparation.

There has been a decline in E-coli infections over the past 10 years.

We can all help continue this downward trend by following basic rules in your kitchen or at your grill or barbeque.

Media education campaigns have effectively taught millions of people how to handle and prepare meats, as well as how to store and consume vulnerable fruits and vegetables.

See - Food Storage

Keep in mind that your risk of encountering E-coli is probably higher when you grill at home without employing food safety savvy or when you eat out versus getting infected from a salad.

So, here are some steps that you can take to reduce your risk of an infection:

Examine food safety inspection records and look out for violations on food storage, handling and preparation in restaurants.

Cook foods to a temperature of at least 160 degrees to kill E-coli for at least 15 seconds.

Keep cold foods below 40 degrees.

Separate raw produce from raw milk and uncooked beef products.

Thaw meats in the refrigerator or under cold running water.

Never just leave meats out to thaw on a counter-top.

Check labels for irradiated meats and deli products as irradiation can kill E-coli.

Learn more about safe grilling techniques.

Keep raw meats at the lowest level of your refrigerator, where it’s the coldest.

A solution of lemon juice or mild soap and water can clean your produce.

Sprays like FIT have been shown to reduce the levels of pathogens like E-coli and salmonella.

But none of these remedies can conquer the ill effects of contamination.

The coverage of the recent outbreak is starting to slack off, but don’t let that mislead you.

The threat of this deadly pathogen is real and persistent.

Keep up with daily updates from the Centers for Disease Control and Prevention and the FDA.

Try the tips above to help protect you and your family.

Most important, get five-a-day by enjoying a full range of fruits and vegetable that have been safely prepared and handled, including cooking fresh produce to 160 degrees.