WOODTV reports that n the cold room at Forest Hills Foods, workers prepare fruit trays, ever mindful of customer concerns over the recent outbreak of food-borne problems such as E. coli and salmonella.
"It’s cold during the preparation process. And it’s cold when it gets on our shelves. So the product never has a chance for any bacteria growth," said produce manager Chris Gould.
Everything the produce comes into contact with in the room is sterilized.