Investigators believe they've found the culprit behind the E. coli outbreak. But studies show that the bacteria can spread more easily than we thought.
A week after the first cases were called into the Centers for Disease Control (CDC), health officials have finally found what they believe could be the smoking gun in the 23-state outbreak of spinach-related E. coli poisoning. Until Wednesday, investigators at the CDC and the Food and Drug Administration (FDA) had only suspected that fresh, bagged spinach had caused nearly 150 people to fall ill, and led to one death, from the bacterial infection. Researchers had not been able to trace the bacteria to fresh spinach until they tested one of several opened bags of the leafy vegetable from the homes of sickened people. DNA fingerprinting confirmed not only the presence of E. coli, but also linked the bacteria found on the spinach to the same ones isolated from patients. This new information allowed health officials to trace the source of the outbreak to three produce-growing counties in
Investigators still don't know how the greens became contaminated with E. coli 0157, but have descended on the
So far, flooding seems to be a reasonable explanation for the contamination, and earlier studies found that it doesn't take much to taint growing produce. In 2004, Michael Doyle, director of the Center for Food Safety at
Even more disturbing are recent studies showing that the bacteria may not be content to just live on the surface of produce, and may actually set up shop inside plant tissues, making them impossible to eliminate with a simple dousing in a chlorine bath, the current way that most fresh produce is cleaned. Eric Triplett, chair of microbiology and cell science at
If bacteria can routinely burrow into produce this way, that means that standards regulating ready-to-eat produce need to get even stricter. Potential sources of bacterial contamination, from animal droppings to improperly drained fields or unclean irrigation systems, should be monitored more tightly if the $2.6 billion prewashed salad industry is to survive. Already, some spinach farmers in