Research at Texas A&M is looking at E. coli contamination on leafy vegetables. The research looks at how the likelihood that a crop will be contaminated by E. coli before harvest is strongly influenced by both farm management and environmental factors. The study is published in the journal Applied and Environmental Microbiology.
Contaminated produce is the most common source of food poisoning in this country. Between 1998 and 2008, of the 68,000 food poisoning illnesses that were assigned to one of the 17 food commodities, 13% were associated with leafy greens. And the number of illnesses caused by leafy greens is increasing, from 6% in 1999 to 11 percent in 2008
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