Last month, organic carrots were recalled after they were linked to an E. coli outbreak across 18 states that left one dead. This week, cucumbers available in 19 states have been recalled after regulators fielded reports of at least 68 people falling ill from salmonella. Meanwhile, the Centers for Disease Control and Prevention declared a massive E. coli outbreak linked to slivered onions in McDonald’s Quarter Pounders to be over this week. Earlier this year, a Boar’s Head plant shut down and ceased making liverwurst following a deadly outbreak of listeria. These kinds of high-profile incidents have many wondering about the country’s food safety system, even as the number of food recalls this year appears to be on track to go down slightly.Today on “Post Reports,” co-host Elahe Izadi talks with national health-care reporter Rachel Roubein about how food regulation in the U.S. works, how bacteria like salmonella can wind up in vegetables like cucumbers and how to make sure the produce in our kitchens is safe to eat.Today’s show was produced by Elana Gordon with help from Emma Talkoff. It was edited by Lucy Perkins with help from Reena Flores and mixed by Justin Gerrish. Thanks also to Tracy Jan. Subscribe to The Washington Post here.