(IL) Chicago Tribune – A growing threat for food-borne illnesses comes attractively packaged, is stunningly convenient and is increasingly popular with shoppers looking for healthy meals: ready-to-eat leafy greens that make putting together a green salad as easy as opening a bag.

Though beef and poultry are a more frequent source of food-related outbreaks than produce, the number of outbreaks tied to lettuce, spinach and other leafy greens, whether fresh-cut or whole, has been rising over the last two decades, according to the nonprofit Center for Science in the Public Interest.

On Tuesday, researchers with the group called leafy greens the riskiest food regulated by the Food and Drug Administration, with 363 outbreaks linked to those foods from 1990 to 2006. (Meat is regulated by the U.S. Department of Agriculture.) More