Roots of Foodborne Illness Health Threats from Domestic and Imported Produce. "Produce can become contaminated by infected food workers; in the farm environment; through irrigation waters; during processing and packaging, particularly of ready-to-eat items". This is an ever increasing threat to our health not only here in the USA, but worldwide, as we have seen so recently in Germany.
http://www.nyas.org/Publications/EBriefings/Detail.aspx?cid=d8f46e08-453f-463a-861d-f5df074b760b
Speakers: Michael Doyle (University of Georgia), Robert Tauxe (CDC), Robert Buchanan (FDA), Chuck Gerba (University of Arizona), Ewen Todd (MSU)Presented by the Emerging Infectious Diseases Discussion Group
"In the United States, domestic produce is contaminated mainly by animals, leading to E. coli and Salmonella infections; imported foods are also associated with human pathogens—e.g., Shigella, Norovirus, and Hepatitis A. New infections are emerging in other countries, such as foodborne Chagas disease."
"Produce can become contaminated by infected food workers; in the farm environment; through irrigation waters; during processing and packaging, particularly of ready-to-eat items. Food safety efforts are ongoing, but much remains to be done; ideally, scientists need to find ways to prevent contamination before it occurs."
Roots of Foodborne Illness Health Threats from Domestic and Imported Produce is something that everyone must take very seriously. During the past year, spinach and other packaged greens have been found to contain e.coli in samples. They were removed from the market place during the investigation of what causative factors were indicated in the contamination of fresh produce.
One of the things I do is to dilute a cup of apple cider vinegar in a large bowl of cold water, and soak the produce for 5 minutes or so, (even organically grown produce) to "detox" it from chemical pesticides, fertilizers and any potential pathogens. I then drain it, fill the bowl with cold water again and soak the produce for another minute or two. Then I give it a final rinse and place it in a salad spinner to make sure all water is removed before serving either cooked or raw.
http://www.nyas.org/Publications/EBriefings/Detail.aspx?cid=d8f46e08-453f-463a-861d-f5df074b760b
Speakers: Michael Doyle (University of Georgia), Robert Tauxe (CDC), Robert Buchanan (FDA), Chuck Gerba (University of Arizona), Ewen Todd (MSU)Presented by the Emerging Infectious Diseases Discussion Group
Overview
The number of reported foodborne outbreaks attributable to fruits and vegetables has been rising in recent years, both in the United States and abroad. It's difficult to determine the reason for the rise in outbreaks because virtually every aspect of the produce industry has changed during the past 20 years... to discuss foodborne illness.""In the United States, domestic produce is contaminated mainly by animals, leading to E. coli and Salmonella infections; imported foods are also associated with human pathogens—e.g., Shigella, Norovirus, and Hepatitis A. New infections are emerging in other countries, such as foodborne Chagas disease."
"Produce can become contaminated by infected food workers; in the farm environment; through irrigation waters; during processing and packaging, particularly of ready-to-eat items. Food safety efforts are ongoing, but much remains to be done; ideally, scientists need to find ways to prevent contamination before it occurs."
Roots of Foodborne Illness Health Threats from Domestic and Imported Produce is something that everyone must take very seriously. During the past year, spinach and other packaged greens have been found to contain e.coli in samples. They were removed from the market place during the investigation of what causative factors were indicated in the contamination of fresh produce.
One of the things I do is to dilute a cup of apple cider vinegar in a large bowl of cold water, and soak the produce for 5 minutes or so, (even organically grown produce) to "detox" it from chemical pesticides, fertilizers and any potential pathogens. I then drain it, fill the bowl with cold water again and soak the produce for another minute or two. Then I give it a final rinse and place it in a salad spinner to make sure all water is removed before serving either cooked or raw.
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