Salmonella, E. coli, shigellosis, hepatitis A, and Norwalk -- these food-borne diseases can produce symptoms that run from the mild to life-threatening. The young and old are particularly vulnerable and while consumption of beef and poultry have been the most common sources of such infections, fresh fruits and vegetables are being increasingly implicated in such outbreaks. So much so, that plant disease scientists are now taking a closer look at this issue.
"Historically, human pathogens like E. coli and Salmonella have rarely been associated with plants, so plant disease scientists have not looked at them directly," says J.W. Buck, a plant pathologist at the University of Georgia. But that is changing, says Buck, as such incidences continue to increase.
Buck says there is no single reason why the number of reported produce-related outbreaks in the U.S. per year doubled between 1973-1987 and 1988-1992 and why they continue to rise. Possible explanations include the simple fact that we are eating more fruits and vegetables than ever before. But experts agree that there is more to it than that and that our food production practices likely bear some responsibility.
Cindy Ash | EurekAlert!
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10.12.2018 | Life Sciences
10.12.2018 | Physics and Astronomy
10.12.2018 | Life Sciences