The FDA: fresh leafy greens grown in the United States are safe.
Every year, there are many thousands of pounds of fresh leafy greens, such as lettuce and spinach, grown in the United States and eaten by the public with no consequent illness. Outbreaks, however, such as the recent Escherichia coli (E. coli) O157:H7 outbreak linked to raw spinach, do occur, and there is a need to do everything possible to minimize the likelihood of further outbreaks and to prevent serious illness. The Food and Drug Administration has taken a number of actions in recent years, in partnership with other government agencies, to improve the safety of fresh leafy greens and is working on additional steps. From farm to table, everyone, including growers, processors, distributors, retailers and consumers, and government, has a responsibility to ensure food safety.
D000383:Agriculture / Q000592:standards*; D005523:Food Supply / Q000592:standards; D006801:Humans; D014481:United States; D014675:Vegetables / Q000382:microbiology / Q000592:standards*