A recent series of front-page articles in The New York Times on food-borne illness outbreaks linked to produce is raising concerns in the industry. The three-part Times series -- which ran earlier in January -- offered an in-depth investigation of two food-safety crises involving E. coli O157:H7 and produce that occurred in recent years, examined how the products in those cases became contaminated and explored what it said could be underlying problems at the produce processors involved that ...

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