CFIA tests show no pathogens on 99.9 percent of leafy greens
CFIA tests show no pathogens on 99.9 percent of leafy greens
With new federal produce safety standards coming soon, the leafy greens industry could use some good news and, last month, Canadian authorities reassured consumers that leafy greens are safe to eat after reporting over 99.9 percent of fresh leafy greens it tested had no detectable pathogens.
The Canadian Food Inspection Agency tested 4,250 samples of domestic and imported, whole and fresh-cut fresh leafy vegetables available at retail in Canada as part of a five-year project. Starting in 2008-09, CFIA has collected more than 10,000 samples, many of which are still being analyzed.
But so far, CFIA found that 99.9 percent of leafy greens had no detectable level of the following pathogens: Salmonella, E. coli O157:H7, E. coli O157:NM and generic E. coli, in addition to Listeria monocytogenes for fresh-cut samples.
Twelve samples were considered "unsatisfactory" during the 2009-10 study due to the presence of Salmonella, Listeria monocytogenes, and/or high levels of generic E. coli, CFIA reported. None of the samples were found to be positive for E. coli O157:H7 or E. coli O157:NM, however. Two products ended up being recalled and no illnesses were linked to the products.
"The overall finding of this survey suggests that the vast majority of leafy green vegetables in the Canadian market are produced and handled under good agricultural and manufacturing practices," CFIA said. "However, vegetable contamination with E. coli, Listeria or Salmonella could sporadically occur."
