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| Most lettuce consumed in the U.S. is produced domestically. (Photo by Phuc Long on Sunsplash) |
All eyes are on lettuce in supermarkets across the country as America deals with the virus known as cyclospora. Thousands of people in multiple states have suffered from the flu-like symptoms, especially severe diarrhea, as officials struggle to identify the source. Shredded iceberg lettuce sold by Taylor Farms to fast food restaurants like Taco Bell has been identified as one source, and health officials in New York City identified a cilantro as one problem there.
Most Americans likely don’t know where the lettuce they purchased came from, unless they have started frequenting farmer’s markets or roadside stands in their communities, avoiding the major chains like Kroger. And many also might assume the leafy green is imported from Mexico. But the Wall Street Journal reports that “the vast majority” of the 10 billion pounds of lettuce we consume is produced in the U.S. Most of that which is imported comes from Mexico because year-round farming is available.
The Journal breaks down domestic production as 43% head lettuce with leaf and romaine accounting for most of the remainder. Because of the virus, we are being encouraged to be vigilant about peeling off the outer layer and carefully washing what we are about to eat. And the safest advice is to eat greens that are cooked to at least 158 degrees.
But The Journal report describes a harvesting and production process that includes cleaning prior to shipment. “On farms, harvest crews can start at 2 a.m. and work throughout the day. Since produce begins dying soon after harvest, greens are cooled to temperatures just above freezing within hours of being picked. Whole heads of lettuce are typically washed in a chlorine solution and packed in the field.” In facilities near the fields, the lettuce can be cut and blended, then triple-washed and spin dried. All of this happens quickly, with the lettuce shipped within a day.
Temperature-controlled trucks make delivery. Packed lettuce can have a shelf life of up to two weeks, the report states.
The cyclospora outbreak is now the largest ever, according to multiple reports, and links to specific sources continue to elude officials.
