1. FOOD BORNE ILLNESS 1
The Spinach Scare:
A Bacterium Found in the Meat Industry Finds its Way into the Produce Market
Jennifer Kitchen
May 15, 2011
HW220-01

2. FOOD BORNE ILLNESS 2
On September 14th, 2006, the Center for Disease control and Prevention (CDC) sent out a
health alert that stated, between August 25th and September 3rd, eight states had encountered 50
cases of E. coli 0157:H7 infection and preliminary investigation had indicated that prepackaged
spinach was most likely the culprit. Among the 50 cases, andeightpatients developed hemolytic
uremic syndrome;this can cause anemia, kidney failure, internal bleeding, and damages internal
organs. One patient had died (CDC, 2006). Many people in America were shocked. Produce
with E. coli was not something that was common. By October 12, 199 persons had been
infected in 26 states(CDC, 2006). Almost two months after the first case almost all of the
contaminated spinach was off the market shelves. The investigation had provided the
information needed to track the spinach back to its producer. The U.S. Food and Drug
Administration(FDA) released a report, in March of 2007, stating that the spinach outbreak
“was associated with contaminated Dole brand Baby Spinach and resulted in 205 confirmed
illnesses and three deaths”. In a short amount of time spinach had made people across America
sick. Three women died because a plant food was contaminated with a bacterium which is most
commonly are found in contaminated meat. What is E. coli? Could the outbreak have been
prevented? What has changed in the food industry as a result of the spinach outbreak?
The human body has bacterium, that we coexist with, which helps maintain homeostasis.
Escherichia coli 0157:H7 is a mutated form of a bacterium which is found in abundance in the
digestive system to help humans digest foods, synthesize vitamins, and defend against
dangerous organisms (Schlosser, 2005). The E. coli, in the digestive system, assists the body by
breaking down foods and keeping the body running smoothly. E. coli 0157:H7 is a fairly new
mutation, is found in animal feces, and does not help the body, instead it can ravage it. Not all
people become ill when infected with E. coli 0157:H7, while others may suffer from mild

3. FOOD BORNE ILLNESS 3
diarrhea. Still others may develop severe abdominal pains accompanied by watery then bloody
stool (Schlosser, 2005). Children, elderly, and anyone who may have a compromised immune
are more apt to have severe issues when eating contaminated foods. The severity of a case of E.
coli 0157:H7 poisoning can also depend on how much of it was eaten and how much verotoxin
is released. E. coli 0157:H7 can release a toxin called verotoxin that attacks the lining of the
small intestine and can cause permanent health issues (Schlosser, 2005).Serious infection by E.
coli 0157:H7 can result in impairment of the kidneys and even death (Schlenker & Roth,
2011).The human body is a natural “fighter” but sometimes toxins in the body can overwhelm
the systems.
E. coli 0157:H7 outbreaks,more often associated with contaminated meat, in recent years
has been found in produce.The spinach contaminated with E. coli 0157:H7 was sold in grocery
markets across the U.S. and was bought by many people who would have never thought produce
would hold such a potential for harm. Before the spinach outbreak many people still felt safe
from being infected E. coli 0157:H7. Many believed, if they stayed away from beef products,
the most common food source of infection, they would be safe. Robert Kenner calls the spinach
outbreak “a wake-up call… We suddenly realized we were all vulnerable” (2009). Many people
never think about where the food at the store comes from. Many people do not worry about it
because food sold in America is supposed to be safe. That is why we have the FDA, to ensure
that food is good and will not cause us illness. Americans know that the FDA and USDA
regulate food safety and standards. There are inspectors that are there to ensure the places were
food is grown, manufactured, packaged, and stored are clean and sanitary. These government
departments “keep watch” over the food industry,so that Americans do not have to worry about
suffering a foodborne illness.

4. FOOD BORNE ILLNESS 4
Schlenker and Roth remind people that everyone in the business of food, from the grower
to the marketer to the preparer, are responsible for food safety (2011). Contamination can be
caused from elements that our food came into contact with; while growing, while being
prepared for the market, and even in our own kitchens. Consumers should read labels to find
out how fresh the foods are and must take care to ensure food is properly prepared and stored.
E. coli 0157:H7 can be destroyed by heat and often outbreaks are caused by undercooked foods
or foods that did not go through pasteurization(Schlenker & Roth, 2011).The consumer may
know the store they shop in is clean, but what is wrapped up with the purchased food can be
unseen. Consumers do not see the people who prepare our foods for market unless they work
for the company they buy from. This means that, as a consumer, one must trust foods to be safe
or they can do their part in following proper handling, cooking, and storage recommendations
because no measures of safety can ensure that our food is 100% safe.
So, how did the spinach become tainted anyway? Maybe the manure that was used on
the crop was the culprit, but it could have been the water used for irrigation. When the manure
used to fertilize crops is not composted first or the water used to irrigate and clean crops
contains animal feces vegetables can be contaminated with E. coli 0157:H7 (Food & Water
Watch, 2009, p.22).This bacterium is found in the feces of animals. Manure that has been
composted has been “baked”, which means that as the organic materials in the compost break
down energy is released and the composting pile warms up, killing many organisms while
helping others strive.If manure has not been composted pathogens may thrive and once on the
produce, E. coli 0157:H7 stays with the produce as gets picked, washed, and moves on down the
line. The line is then tainted and other produce that comes down the conveyer is contaminated.
Hundreds of bags of spinach can be bagged in a matter of minutes and ready to ship out. This

5. FOOD BORNE ILLNESS 5
made it easy for the “bad “spinach to make it to groceries all over the country in a matter of
days.
The contaminated spinach led to a nationwide recall and illness was encountered across
the states from the produce which was farmed in one region of California (Food & Water
Watch, 2009, p.41). E. coli 0157:H7 contaminated spinach, from one small area of the U.S.,
was let out onto the market and made more than 200 people ill in a matter of a couple months.
Spinach, a food that is recommended in our diets as a good source for vitamins and minerals,
made people sick. Americans did not understand how this could happen, for our food industry
has “quality control” and foods are taken off the line on a routine basis to ensure quality.
Somehow, the spinach had become contaminated with a bacterium that was not commonly
found on produce, but in meats, and it had made it through the quality check. Quality checks on
fruits and vegetables would not need to include looking for bacterium that would not be found
on produce. This made it easy to overlook. While quality control looked for quality issues that
may occur with spinach they completely missed something that made hundreds sick.
Center for Disease Control and prevention, (2006). Multiple States Investigating a Large
Outbreak of E. coli O157:H7 Infections. Retrieved from
http://emergency.cdc.gov/HAN/han00249.asp

6. FOOD BORNE ILLNESS 6
Center for Disease Control and prevention, (2006). Questions and Answers about E. coli
O157:H7 Outbreak from Fresh Spinach. Retrieved from
http://www.cdc.gov/ecoli/2006/september/qa.htm
U.S. Food and Drug Administration (2007). FDA Finalizes Report on 2006 Spinach Outbreak.
Retrieved from
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2007/ucm108873.ht
m
Food & Water Watch, (2009). Food, Inc.: another take;food sovereignty for U.S. consumers
(p.41-43).New York; Public Affairs.
Food & Water Watch, (2009). Food, Inc.: another take; food safety consequences of factory
farms (p 22). New York; public Affairs.
Kenner, R., (2009). Food, Inc.: exploring the corporate powers behind the way we eat; the
making of food, inc. (p. 30). New York; Public Affairs.
Schlenker, E. and Roth, S., (2011). Williams’ Essentials of Nutrition and Diet Therapy.
Missouri; Elsevier Mosby.
Schlosser, E., (2005).Fast Food Nation: the dark side of the all-American meal (p.193 & 199).
New York; Harper Perennial.
http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/spinach-recall-among-
huffington-posts-worst-product-recalls-of-all-time/