E. coli Q&A

The Centers for Disease Control and Prevention has recorded 131 cases of illness due to an E. coli O157:H7 outbreak in at least 21 states to date, including two cases in Washington and one death in Wisconsin. For more information, visit the Food and Drug Administration Web site at www.fda.gov and look for spinach updates under the header "Hot Topics," or call 888-723-3366 to speak with a live person between 6 a.m. and 1 p.m. Press two for recorded information on the outbreak.

What spinach should I avoid? The FDA advises against eating any fresh, raw spinach or products such as salad mix that contain fresh, raw spinach (conventional or organic), no matter its source, until further notice. If you experience symptoms of illness, the FDA recommends you seek medical advice.

What about frozen spinach? Or spinach in baby food? Or spinach I grow myself? FDA officials say they have no evidence of the outbreak affecting frozen or canned spinach, and that spinach in commercially processed baby food is safe to eat because it has been processed. Homegrown spinach is out of the FDA's jurisdiction.

Can I kill the E. coli bacteria at home? Technically, yes, if you cook all the spinach leaves and stems to 160 degrees for 15 seconds, according to the FDA. However, the agency recommends against consuming any fresh spinach at this time or trying to cook out the bacteria, because handling spinach could cross-contaminate other foods, tools or cooking surfaces.

"The recommendation is not to deal with this by trying to cook your way out of it. The recommendation is just to toss it out," said David Acheson, chief medical officer for FDA food safety and applied nutrition.

What produce could I substitute in my recipes that call for spinach? Chefs recommend trying kale, arugula, Swiss chard, tatsoi or bok choy. For salads, try romaine lettuce, pea vine, escarole or watercress.

Source: Food and Drug Administration, Seattle area chefs