In order to protect consumers from becoming ill, produce such as lettuce and spinach are frequently tested for foodborne pathogenic bacteria such as salmonella, listeria monocytogenes, and pathogenic strains of E. coli. Although food testing may be done quickly, it still takes time to determine who is sick and where the contaminated product came from. For the many Americans who have already consumed the product, this is far too late. The present answer, which is frequently a multi-state recall, becomes damage control.
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