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Old 02-22-2007, 08:30 PM   #11
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Agree with many of the posts, particularly jpmcgrew.

There is an incubation period with all food born illnesses and it is at least a couple of hours (which is fairly fast, many are longer).

What caused his illness I have no idea, but doubt it was the lettuce.
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Old 02-22-2007, 09:03 PM   #12
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There is little reason to think it was the lettuce--unless it was in Mexico!! Lettuce turns brown and unappetizing when it is 'finished". You will definitely know.
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Old 09-30-2014, 01:50 AM   #13
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lurker surfing caught this tonight. some bad info might have been passed on.

from the "learn something new everyday":

Why Lettuce Keeps Making Us Sick - Modern Farmer
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Old 09-30-2014, 05:43 AM   #14
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It's interesting that raw veggies are touted by many as being the best, but the director of the Center for Food Safety says, "Itís a relatively new phenomenon that we are eating so many vegetables raw, which is why I think we are seeing vegetables as the vehicle for so much foodborne illness."

I'm sure there were no raw foodists 50 years ago.
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Old 09-30-2014, 08:33 AM   #15
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A lot of bad information passed around here...

Lettuce is almost all water and can be contaminated by the water it absorbs growing.

E. coli contaminated lettuce can seem fresh and clean. You can wash it and spin it but it will still make you sick.
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Old 09-30-2014, 08:44 AM   #16
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Does nobody remember the Hep A and E. coli outbreaks a few years back because of contaminated veges like lettuce, spinach and green onions? If it was the lettuce, a whole lot more people are probably sick. And the outbreaks were from produce grown in the States, as well as Mexico. I also think I'd probably report it to the Health Dept instead of the restaurant, as they would have a vested interest in keeping a bad food situation quiet....
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Old 09-30-2014, 09:13 AM   #17
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Quote:
Originally Posted by medtran49 View Post
Does nobody remember the Hep A and E. coli outbreaks a few years back because of contaminated veges like lettuce, spinach and green onions? If it was the lettuce, a whole lot more people are probably sick. And the outbreaks were from produce grown in the States, as well as Mexico. I also think I'd probably report it to the Health Dept instead of the restaurant, as they would have a vested interest in keeping a bad food situation quiet....
The original post was written 7 years ago, so before several of those outbreaks. The article bucky posted said E. coli can be found on any produce, but when bagged lettuce is pre-cut in the field, bacteria can get inside where it can't be washed off. That's one reason why I never buy pre-cut salad greens.
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Old 09-30-2014, 11:19 AM   #18
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Quote:
Originally Posted by GotGarlic View Post
The original post was written 7 years ago, so before several of those outbreaks. The article bucky posted said E. coli can be found on any produce, but when bagged lettuce is pre-cut in the field, bacteria can get inside where it can't be washed off. That's one reason why I never buy pre-cut salad greens.
Hep A - green onions 2003

E coli - spinach 2006

E. coli - lettuce 2006

ALL before 2007, and I'm sure there were others as well, although granted there have been other outbreaks since.
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Old 09-30-2014, 04:08 PM   #19
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Quote:
Originally Posted by buckytom View Post


the romaine just says, "et tu, beet tops? et tu?"
Alright, seriously???

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Old 09-30-2014, 05:24 PM   #20
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How can you tell if your lettuce has gone bad? I know if it get soft and slimmy, you throw it out. But my dad got very ill in a restaurant just eating a salad, it looked alright. I just don't know how long to keep it now.
It sounds as if it wasn't washed properly (if at all) and was contaminated with nasties. It could have been cut with a knife used to cut raw meat (very bad kitchen practice) and suffered cross contamination that way.

Alternatively if the reaturant bought pre-packed "ready to eat" lettuce it may have been washed in too strong a chlorine solution and that might have caused the upset.
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