Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes and C. botulinum. The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. Shigella species are able to survive in shredded cabbage. Two outbreaks of E. coli in the United States have been linked to cabbage consumption. Biological risk assessments have concluded that there is the potential for further outbreaks linked to cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.
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“Neurosis has an absolute genius for malingering. There is no illness which it cannot counterfeit perfectly. If it is capable of deceiving the doctor, how should it fail to deceive the patient?”
—Marcel Proust (18711922)