A news study published in the Journal of Food Science is highlighting the food safety importance of keeping leafy greens, such as packaged lettuce salads, at temperatures below 41 degrees F. Commonly thought to be only a freshness issue, the research shows that cold temperature maintenance for leafy greens also significantly reduces the ability for
E. coli Presence Low Among California’s “Salad Bowl” Region Wildlife Population
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The findings of an E. coli O157:H7 study conducted by the Western Institute for Food Safety and Security at UC-Davis were recently presented by lead author, Michele Jay-Russell, and the results suggest the infamous bacteria is actually not common in California’s "salad bowl" region. As reported by Don Schrack in The Packer:
Over a
USDA-FDA joint statement on produce safety
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Yesterday, the USDA and FDA released a joint statement on their intent to coordinate efforts to achieve better produce safety. See Salinas Valley, Leafy Green Vegetables, and E. coli for a description and summary of the problem. The joint statement reads as follows:
The U.S. Department of Agriculture (USDA) and the Food and Drug Administration
Bacteria in Leafy Greens – Following the Light?
New research conducted in Israel suggests that the method that some bacteria, including Sallmonella, are enetering leafy greens is connected to light exposure, as reported today on an L.A. Times blog.
The new study was published in the journal "Applied and Environmental Microbiology." The findings, as reported by the L.A. Times:
Salmonella penetrates the lettuce leaf’s