Herb Weisbaum: Steps to help prevent E.Coli
SEATTLE - This latest E.coli outbreak proves what consumer advocates have been saying for weeks now: That this is not a spinach problem or even a lettuce problem. It's a produce problem.
"This was a wake up call for consumers that the same germs that we worry about on raw meat and poultry products can actually come into our kitchen on fruits and vegetables," says Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest.
She says nothing has really changed since the spinach E.coli outbreak was reported 4 weeks ago.
"There's no mandatory standards," she says. "FDA doesn't have new inspectors that are going to actually check the growers are doing the right thing. So, spinach is as safe as it was before the outbreak, but that's not saying a lot."
There have now been 21 E.coli outbreaks in produce (spinach, lettuce and other salad greens) in the last 10 years. Consumer groups say that is unacceptable. They believe it's time for the federal government to step in, as it did after a series of E.coli outbreaks in meat.
"It's critical that these growers be put under mandatory controls, to ensure that the products coming from that area are safe," Smith DeWaal says.
WHAT SHOULD YOU DO?
In the meantime, what do you do? You're not about to cook the spinach or lettuce that goes into your salad.
The Center for Science in the Public Interest is telling consumers to treat raw salad greens the way they would meat or poultry products. Get them home right away and into the refrigerator. That will slow down the growth of any harmful bacteria that might be on them.
Should you wash the greens you buy at the store? Looked for bagged lettuce or spinach or other greens that are triple washed, which is the state of the art right now.
You do not need to wash these items. Why? The risk of contaminating them in your kitchen is bigger than the benefit of washing. If you buy any loose greens, you will want to wash them very well. Then be sure to wash your hands and the area where you are working. You need to assume they are contaminated and take steps to make sure you don't spread any bacteria present.
"This was a wake up call for consumers that the same germs that we worry about on raw meat and poultry products can actually come into our kitchen on fruits and vegetables," says Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest.
She says nothing has really changed since the spinach E.coli outbreak was reported 4 weeks ago.
"There's no mandatory standards," she says. "FDA doesn't have new inspectors that are going to actually check the growers are doing the right thing. So, spinach is as safe as it was before the outbreak, but that's not saying a lot."
There have now been 21 E.coli outbreaks in produce (spinach, lettuce and other salad greens) in the last 10 years. Consumer groups say that is unacceptable. They believe it's time for the federal government to step in, as it did after a series of E.coli outbreaks in meat.
"It's critical that these growers be put under mandatory controls, to ensure that the products coming from that area are safe," Smith DeWaal says.
WHAT SHOULD YOU DO?
In the meantime, what do you do? You're not about to cook the spinach or lettuce that goes into your salad.
The Center for Science in the Public Interest is telling consumers to treat raw salad greens the way they would meat or poultry products. Get them home right away and into the refrigerator. That will slow down the growth of any harmful bacteria that might be on them.
Should you wash the greens you buy at the store? Looked for bagged lettuce or spinach or other greens that are triple washed, which is the state of the art right now.
You do not need to wash these items. Why? The risk of contaminating them in your kitchen is bigger than the benefit of washing. If you buy any loose greens, you will want to wash them very well. Then be sure to wash your hands and the area where you are working. You need to assume they are contaminated and take steps to make sure you don't spread any bacteria present.
