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When veggies go vicious 

Vegetables most commonly contaminated:

Sprouts

Spinach

Tomatoes

Lettuce

Cucumbers

 

Most common food-borne pathogens:

E. coli

Campylobacter

Salmonella

 

Sources of contamination:

E. coli - fecal matter (runoff, animals, contaminated water, unwashed hands)

Campylobacter - possibly more than 50 percent of chickens are infected, in addition to wild birds and cows (spread through direct contact or contaminated water)

Salmonella - naturally occurs in the intestines of many animals (unhygienic kitchen conditions, improperly thawed fowl, standing water)

Sources: Humboldt County Department of Health and Human Services, U.S Food and Drug Administration.

 
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Zach St. George

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