Questions and Answers about Fresh Spinach and the Multi-state E. coli Outbreak
Q: Can I now eat fresh spinach?
A: Consumers should not eat any fresh spinach or salad blends containing spinach that were grown in three counties in California – Monterey, San Benito and Santa Clara counties. Fresh spinach grown outside these counties can safely be eaten. If you do not know where the spinach was grown, you should not eat it.
Q: Why are we being told not to eat fresh spinach if it was grown in the three counties in California or if we are not sure where it was grown?
A: Eating fresh spinach from Monterey, San Benito and Santa Clara counties in California has been linked to a widespread outbreak of infection with a severe strain of bacteria known as E. coli O157:H7. More than 170 people have gotten sick in numerous states, including New York. So unless you are absolutely sure fresh spinach did not come from those counties, you should not eat it.
Q:How can I be sure spinach was not grown in California?
A: Spinach available from a Farmers' Market or sold at a produce stand operated by a local farmer is usually locally grown. Since spinach grown locally has not been associated with this outbreak, it is considered safe to eat. If there isn't a sign indicating the source of the spinach, do not hesitate to ask the farmer directly as to where the spinach was grown. We are sure the farmers are expecting the public to ask that question.
Q: What is the health risk of E. coli?
A: This strain of E. coli bacteria sometimes causes only mild cramps and diarrhea, but can also produce severe illness, including kidney failure and death in some cases. Children and older individuals are at highest risk of serious complications, but they could happen to anyone.
Q: Should I only stop eating pre-packaged (bagged) spinach?
A: Don't eat fresh spinach unless you are sure it did not come from Monterey, San Benito and Santa Clara counties in California (for example, you purchased the spinach from a Farmers' Market or local farm stand). Don't eat bagged mixed greens or salad blends that may have spinach in them, either, unless you are sure the mixed greens or salad blends did not come from Monterey, San Benito and Santa Clara counties in California.
Q: Can I eat frozen or canned spinach?
A: Yes. There is nothing to suggest these products have been associated with the outbreak of illness.
Q: Does the advice not to eat any fresh spinach (unless you are sure where it was grown) or salad blends containing fresh spinach apply to both organic and non-organic products?
A: Yes
Q: What if I wash my fresh spinach and/or fresh mixed greens?
A: Washing the produce won't necessarily remove the contamination or reduce your risk. Better to throw it out!
Q: Can people cook the fresh spinach or salad blends containing fresh spinach?
A: If you have fresh spinach, and you are not sure where it was grown, the best advice is to throw it out. Although E. coli O157:H7 in spinach can be killed by cooking at 160 degrees Fahrenheit for 15 seconds, you would also have to avoid cross-contamination of the fresh spinach with other foods and food preparation surfaces, and carefully wash your hands, utensils, and surfaces with hot, soapy water before and after handling the spinach. Better to throw it out!
Q: What should I do if I have fresh spinach in my home?
A: Unless you are sure where it was grown, don't eat it. Throw it out, or return it to where it was purchased.
Q: Will I get a refund?
A: Individual stores may have different policies on whether to issue refunds. But don't jeopardize your health for the price of a bag of produce —if in doubt, throw it out!
Q: I recently ate fresh spinach and now I feel sick. What should I do?
A: Don't try to treat yourself with over-the-counter products. If you really have been infected, that could be dangerous. E. coli O157:H7 bacteria produce a poison that needs to be cleared from the body quickly. If you have symptoms of E. coli infection, check with your health care provider and follow his or her advice.
Q: What are symptoms of E. coli infection?
A: E. coli O157:H7 bacteria cause diarrhea that is often bloody and accompanied by abdominal cramps. Fever is absent or mild. The illness typically resolves within a week. The symptoms usually appear about three days to four days after exposure, but can range from one to nine days.