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- Title
Contaminated Produce Is Top Food-Poisoning Culprit.
- Abstract
An analysis by the Center for Science in the Public Interest (CSPI) of 3,500 food-poisoning outbreaks shows that contaminated produce is responsible for the greatest number of individual foodborne illnesses. CSPI still enthusiastically recommends eating more fresh fruits and vegetables, not less. But it also recommends instituting better food safety practices on farms in the U.S. and abroad to help reduce the risk to consumers. In November 2003, an outbreak of hepatitis A was traced back to green onions imported from Mexico. The outbreak resulted in 555 illnesses and three deaths, many of which CSPI says could have been prevented with better practices on the farm and a more responsive surveillance system.
- Subjects
UNITED States; CENTER for Science in the Public Interest; FOODBORNE diseases; FOOD safety; FOOD contamination; HEPATITIS A
- Publication
Journal of Environmental Health, 2004, Vol 67, Issue 2, p42
- ISSN
0022-0892
- Publication type
Article