News You Can Use: E. Coli Safety Facts
Oct. 9, 2006 — -- The recent cases of E. coli contamination have made consumers wary of everything from their salad greens to fast-food tacos.
In the case of October's spinach contamination, the source was traced to water used in irrigation systems in California's Salinas Valley. One company voluntary recalled its lettuce that might have been irrigated with contaminated water.
Shortly afterwards, the Salinas-based Nunes Co. ordered a recall of lettuce after learning of the possible existence of E. coli contamination.
Most recently, Taco Bell's offerings have fallen under suspicion. With more than four dozen people sick in at least three states, Taco Bell has ordered the removal of green onions from its 5,800 restaurants nationwide Wednesday after testing by an independent lab suggested the bacteria may have come from scallions.
But if these incidents have scared you off from greens, what veggies are safe for you and your family to eat? What do you do if you believe you have E. coli? How is the bacteria spread?
We set out to answer your five most burning questions on eating healthy and safely, getting answers from medical experts experienced in food production, E. coli and microbiology.
While raw spinach and lettuce should be avoided, other vegetables, especially when cooked, are safe.
"Eat very well cooked vegetables," said Vanessa Sperandio, and microbiologist at the University of Texas Southwestern Medical Center. "That's what I've been doing with my children. If you cook it very well, you're going to kill it -- this is not a very heat-resistant bacteria."
"Cooking will eliminate the risk," said Dr. Pascal James Imperato, professor and chairman at SUNY Downstate Medical Center, and former New York City Health commissioner. "Well-done burgers [beef] are safe."
