While reading this thread in Great Debates about the latest romaine lettuce recall, I got to wondering:
What is it about romaine lettuce that leads to seemingly frequent contamination? It seems that romaine has been recalled several times since 2010, including twice this calendar year. Does anything similar happen with other types of greens? It seems not, but maybe it’s just selective memory.
Kind of a side question: Food recalls in general seem to be MUCH more frequent today than they were 20+ years ago. Is that correct? And if correct, that’s likely due to the obvious answers: more advanced data collection/processing, the Internet/social media getting the word out more effectively, etc.?