Rinsing your produce is a good idea, but it won't give you 100 percent protection from bacteria that cause foodborne illness unless you cook it thoroughly. Because we eat lettuce raw, a lot of people got sick in a recent outbreak.
The Centers for Disease Control and Prevention says a recent E. coli outbreak is linked to romaine lettuce grown in Yuma, Ariz. At least 53 people have reported illnesses, 31 have been hospitalized.
Colored transmission electron micrograph of a section through an Escherichia coli bacterium. This rod-shaped bacterium moves via its hair-like flagellae (yellow).
Kwangshin Kim/Science Source
Cookie dough clings to the beaters of a standing mixer. The Food and Drug Administration is warning people not to eat raw dough due to an ongoing outbreak of illnesses linked to flour tainted with E. coli.
A Pennsylvania woman developed a urinary tract infection cased by Escherichia coli bacteria that were found to be resistant to colistin, an antibiotic that is seen as the last line of defense.
Nature's Geometry/Science Source
A typical label includes safe cooking instructions. This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.
Lydia Zuraw/KHN for NPR
The U.S. Centers for Disease Control and Prevention cautions that unpasteurized milk can cause serious illness, because it's a fertile breeding ground for harmful germs like salmonella and E. coli. But such warnings haven't deterred raw milk enthusiasts.
Abby Wendle/Harvest Public Media
The plate on the left contains about equal numbers of colonies of two different bacteria. After the bacteria compete and evolve, the lighter ones have taken the lead in the plate on the right.
Courtesy of Michael Wiser
Spinach has lots of opportunities to pick up E. coli and other bugs during harvest and growing. Here, a Mexican migrant worker cuts organic spinach during the fall harvest at Grant Family Farms in Wellington, Co.
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