Unwashed and Unsafe: How Contaminated Produce Fuels E. coli Outbreaks

Every day, millions of Americans pile their plates with leafy greens and fresh vegetables—choices driven by a desire to eat healthier. But beneath that healthy image lies a hidden risk. Over the past two decades, fresh produce has emerged as one of the most common vehicles for E. coli outbreaks in the United States, especially when it comes to items like romaine lettuce, spinach, and bagged salad mixes.

Despite being raw, rinsed, and sometimes even labeled “triple-washed,” these greens can still harbor a deadly threat: E. coli O157:H7, a strain of bacteria that can cause severe gastrointestinal illness, kidney failure, and even death.

How Does Produce Become Contaminated?

Unlike meat or dairy, which undergo various kill steps like pasteurization or cooking, leafy greens are almost alway