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Published at www.nejm.org February 11, 2009 (10.1056/NEJMp0806575)

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Two years ago, a nationwide outbreak of Shiga toxin–producing Escherichia coli O157:H7 enteritis linked to consumption of contaminated spinach from one California supplier captured the attention of the national media for weeks. It was at least the 26th reported U.S. outbreak of E. coli infection that had been traced to contaminated leafy green vegetables since 1993. Each year, approximately 110,000 persons acquire endemic toxigenic E. coli infection, and 50 of them die,¹ despite greatly intensified efforts during the past decade on the part of our federal food-safety agencies — the U.S. Department of Agriculture (USDA), the Food and Drug Administration . . . [Full Text of this Article]

Source Information

Dr. Maki is a professor of medicine at the University of Wisconsin School of Medicine and Public Health and a hospital epidemiologist at the University of Wisconsin Hospital and Clinics — both in Madison.

This article (10.1056/NEJMp0806575) was published at NEJM.org on February 11, 2009. It will appear in the March 26 issue of the Journal.

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