(Ivanhoe Newswire) -- Consumers love the convenience of bagged lettuce
and salad bars in restaurants, and it's all leading to an increased consumption
of fresh leafy greens.
Good news, right? Yes and no, report U.S. scientists at a major medical meeting
at the University of Edinburgh in Scotland. While eating more greens can improve
health, the rush in the industry to keep up with year-round demand for these
fresh food products is creating conditions ripe for the spread of E. coli and
other types of bacteria.
The problem lies in the complex system required to grow leafy greens and
transport them quickly to locations all around the world. Water, wildlife, and
even nearby livestock can all lead to bacterial contamination. In some cases,
fields are contaminated even before the produce is harvested.
The researchers do note, however, efforts are underway to solve these problems.
In the wake of recent incidents in the United States involving contaminated
produce, the fresh produce industry is working closely with federal and state
agencies to improve safety, and major produce associations have banded together
to increase funding for food safety research, establish a marketing agreement,
and develop a set of food safety guidelines.
SOURCE: Society for General Microbiology 161th meeting in Edinburgh, Scotland,
Sept. 3-6, 2007
