Food Partner Network News
On April 6, 2021, the U.S. Food and Drug Administration (FDA) announced that it is taking two important measures to improve the safety of green leafy vegetables.
First, the FDA released an investigation report on the O157:H7 E. coli disease related to the consumption of green leafy vegetables that broke out in the fall of 2020. The report describes the findings and important trends in leafy vegetable outbreaks that have occurred in California’s Central Coast growing areas (including the Salinas Valley and Santa Maria growing areas) each fall since 2017. In addition, the U.S. FDA also released an updated version of its action plan for the production of Shiga toxin-producing green leafy vegetable Escherichia coli (STEC), reiterating the need for cooperative action to improve the safety of green leafy vegetables, based on work completed in 2020.
For more details, please refer to:https://www.fda.gov/food/cfsan-constituent-updates/fda-takes-two-important-steps-advance-safety-leafy-greens