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US: Seasons, regions possibly linked to E. coli outbreaks

The Packer: There were more E. coli outbreaks from 2003-2012 than in the preceding 20 years, with fresh produce causing about 10% of them, but government researchers say the overall increase is likely a reflection of better testing and reporting.

Of the 390 E. coli outbreaks, 255 were caused by food, with laboratory tests linking 170 of those outbreaks to specific foods, according to a report scheduled to be published in August by epidemiologists from the Centers for Disease Control and Prevention.

Leafy greens came in second to beef as the most common food linked to E. coli outbreaks during the nine years reviewed by researchers. Leafy greens caused 29 outbreaks, or 11.3% of those caused by food. Beef caused 78, or 30.5%, of the food-related outbreaks.

Click here to read the full article from The Packer.

Click here to access the full report from The Centers for Disease Control and Prevention.