Researchers from Ohio State University found that leafy greens are responsible for a significant portion of US foodborne illnesses and costs. Leafy green vegetables are the first among the top ten riskiest foods in the US. Of the 9.6 million foodborne incidents associated with fruits, nuts, and vegetables, leafy vegetables account for 22% of the cases, 14% of hospitalizations, and 6% of deaths yearly. Lettuce accounts for the highest percentage of outbreaks, illnesses, and costs among leafy greens. Romaine lettuce accounts for 20% of STEC-producing Escherichia coli O157:H7 illnesses in the US linked to romaine consumption. This translates to an estimated 12,496 illnesses and $324.64 million in costs annually. The study underscores the importance of addressing food safety issues related to leafy greens, given their widespread consumption and significant contribution to foodborne illnesses and economic burdens. It also highlights the need for targeted interventions and regulatory measures to mitigate the risks associated with leafy green consumption. The information was published in “Foodborne Illnesses from Leafy Greens in the United States: Attribution, Burden, and Cost” in J Food Protection. @ https://www.foodsafetynews.com/2024/05/study-finds-leafy-greens-responsible-for-significant-portion-of-u-s-foodborne-illnesses-and-costs/
