Final answer:
Washing spinach may not prevent foodborne diseases due to E. coli because the bacteria can attach firmly to spinach leaves. E. coli O157:H7, associated with serious outbreaks, can resist simple washing and may cause severe illness.
Step-by-step explanation:
The reason washing spinach with water several times can fail to prevent foodborne diseases due to E. coli is best explained by option 'c', E. coli attaches to spinach leaves. While washing can remove some of the bacteria from the surface, it does not remove all of it, particularly if the bacteria have attached themselves strongly to the leaves or are protected by biofilms. The strain E. coli O157:H7 that has been linked to raw spinach outbreaks is especially dangerous, as it produces Shiga toxin and can cause bloody diarrhea and kidney failure, with severe cases potentially being fatal.
The 2006 raw spinach outbreak in the United States and the 2011 vegetable sprouts outbreak in Germany serve as examples of the serious health effects posed by E. coli contaminated produce. These events underscore the importance of robust food safety systems that go beyond simple washing to ensure the prevention of contamination and the spread of foodborne diseases
The reason washing spinach with water several times fails to prevent foodborne diseases due to E. coli is because E. coli attaches to the leaves of spinach. Washing with water alone may not be sufficient to remove all the bacteria, as E. coli can adhere to the surface of the spinach leaves. This is why it is important to properly cook spinach before consuming to kill any bacteria that may be present.