N.J. E. Coli: Green Onions the Source

Veggies have really been under assualt this year. First spinach E. coli, now green onion E. coli—maybe some one needs to remind workers of the “Employees Must Wash Hands before Returning to Work” sign. Andrew Martin and Bruce Lambert of The New York Times report McLane Foodservice in Burlington, N.J., is one of two food distributors linked to this recent E. coli outbreak:
New cases were reported yesterday in New York, New Jersey and Pennsylvania. In New York, the number of sick people on Long Island nearly doubled to 41, while the outbreak spread to far-flung counties upstate, where several new cases were reported. The Taco Bell franchises in upstate New York get their food from a distribution center in Albany, not the huge warehouse in Burlington, N.J., that serves the Taco Bell outlets first tied to the outbreak…


… The current outbreak is not the first time that people have gotten sick from eating green onions, also called scallions, at Taco Bell. In 2000, 23 people in Florida contracted hepatitis A after eating green onions at a Taco Bell, and similar outbreaks in Nevada and Kentucky were tied to green onions from Taco Bell, said Andrew Weisbecker, a Seattle lawyer who represented people who sued in the Florida case. Taco Bell declined to comment on that case.
I guess it’s a good thing no self-respecting Eat to Liver would ever venture into a Taco Bell.
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John Gilpin - December 9, 2006 10:58 AM

A friend says that his recent case of food poisoning was banished in a few hours with use of an ionic silver product called Stomach Rescue. Made and sold by Peaceful Mountain, the product is also available (much cheaper!) from Amazon. It is supposed to be good for four common varieties of microbe (but I doubt it would have much effect against hepatitis). I would be interested to know Dr. Fuhrman's take on colloidal silver.

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