US: How safe is your bagged salad? - (Canton Rep)
September 28, 2007 – 6:12 pmIn the wake of recent recalls of bagged salad greens tainted with E. coli bacteria, microbiologist Jeff LeJeune at Ohio State University’s Ohio Agricultural Research and Development Center was cited as saying consumers can take steps to enhance food safety (and then the story says nothing about what consumers can do; probably because there isn’t anything — dp), adding, “We don’t know yet exactly how it happens. It can get contaminated from environmental sources, livestock, wildlife or workers.”
The story says that LeJeune and his colleagues are working independently and with growers to eliminate the dangers of food-borne pathogens such as the E. coli in leafy greens.
This much they do know:
The dangerous E.coli bacterium attaches itself to specks of soil. That soil may have been contaminated by surface water, sewage, contaminated irrigation water, livestock and wildlife feces or human carriers.
Although it would take between 1 million and 10 million salmonella organisms […]
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=21612
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