A new report might cause students to double check their vegetables.

ACenterforDiseaseControlstudyfound leafy greens such as spinach, lettuce and kale to be the leading cause of foodborne illnesses from 1998 to 2008. According to the study, these vegetables caused 23 percent of reported illnesses.

While a Princeton Review report found low health-code scores at universities such as Hampton University and Fordham University, SIU officials say the university’s facilities and preparation process is fine.

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Philip Reed, a chef at Trueblood Dining

Hall, said each dining hall staff member takes extensive food-cleaning and preparation training when they are hired.

“Any produce can cause illness if it’s not stored, cleaned and prepared properly,” he said.“Inmy20yearsofworkinghere,I’ve never once known of an illness occur from the food in the dining halls.”

Reed said each dining hall uses the Hazard Analysis and Critical Control Point management system, which instructs the staff on proper ways to handle potentially hazardous foods such as poultry and dairy. All dining hall food comes from approved federal- and state- inspected sources, he said, and the staff washes the food again despite a prewash before any bagging or

shipping. Patricia Griffin, a CDC foodborne

disease expert, said the study’s results should not deter leafy-green consumption but rather motivate people to be more cautious to maintain proper food conditions prior to eating.

“Eating (greens) is important to a healthy diet because they can reduce the risk of heart attacks, stroke and cancer,” Griffin said. “However, they should be kept refrigerated, away from bacteria and never eaten after the expiration date in order to ensure safety.”

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