Vegetables

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. Heading broccoli is the form most Read more

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

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.   Read more

Potatoes

potatoes

Key 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, Read more

Sprouts

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 Read more