Vegetables

Broccoli

Broccoli

Key Facts Broccoli is a member of the mustard family of plants and is closely related to Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. Several broccoli-related product recalls have been reported, all associated with contamination with Listeria monocytogenes. There are two forms of broccoli: sprouting broccoli, and heading broccoli. Sprouting broccoli is the form most commonly grown in the United States. The U.S. is the 3rd largest producer of broccoli in the world, with California leading in U.S. production (90%). The majority of U.S. broccoli is harvested from mid-October through December, though crops can also be harvested through April. Broccoli Read more

Carrots

carrots

Carrots are a popular vegetable grown in all 50 states. They are naturally sweet, high in Vitamin A (β-carotene), and low in saturated fat and cholesterol. Proper washing, storage, and preservation methods are especially important with carrots since they are root vegetables (grown in soil). Several foodborne illness outbreaks have been associated with carrots and their juice. Read more

Jalapeño Peppers

jalapenos

Key Facts The majority of the U.S. commercial jalapeño supply is grown in New Mexico, Texas, and California but many small farms throughout the southwest grow peppers for sale to local markets. Jalapeños are also imported to the U.S. and imported peppers were the source of a large Salmonella Saintpaul outbreak in 2008.       Peppers are often an ingredient used in making fresh salsa and guacamole and their role in foodborne illness outbreaks may not have been fully credited in the past. Between 1973 and 2008, 136 salsa- or guacamole-associated outbreaks were reported with over 5600 total Read more

Peppers

serrano_peppers

Key Facts Introduction Foodborne Outbreaks Production Food Safety Consumption References  

Potatoes

potatoes

ContentsKey FactsIntroductionFoodborne OutbreaksProductionFood Safety ConsumptionNutritionReferencesKey Facts The potato is the top non-grain food crop in the world (following corn, wheat and rice) and the number one vegetable crop in the U.S. Native to South America, potatoes have been cultivated for many centuries and belong to the Solanaceae family. Potatoes are an important source of several nutrients, especially Vitamin C. A single medium sized potato provides nearly half the daily adult requirement (100 mg) of Vitamin C and it is also a source of Vitamin B6, niacin, and potassium. Pound for pound, potatoes are one of the best values in the Read more

Sprouts

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Key Facts Edible sprouts such as alfalfa, broccoli, mung bean, and radish sprouts, are excellent sources of antioxidants, essential amino acids, and a handful of nourishing vitamins and minerals. As such, sprouts have been championed by foodies as a veritable “superfood” in recent years and have gained significant popularity in the natural food world and beyond. Despite their nutritional advantages, sprouts carry a serious risk of foodborne illness. Seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli. Raw Read more