Posts Tagged: leafy greens

Research helps ensure safety of leafy greens

Four years ago, a multi-state outbreak of E. coli O157:H7 in fresh baby spinach gripped the nation. Nearly 200 people in 26 states came down with the disease. Two elderly women and a 2-year-old boy died.

The outbreak was also devastating for the industry. The contaminated spinach was traced back to Central California, where growers produce 80 percent of the nation’s leafy greens. Scientists, farmers and regulators worked together to restore public confidence in products that are widely considered part of a healthy diet.  Regulators and farmers created the California Leafy Green Marketing Agreement to establish a culture of food safety on leafy greens farms and researchers worked to close gaps in the body of scientific knowledge about the sources of E. coli O157:H7 in the region.

In 2006, UC and USDA researchers were already designing a four-year study of the possible sources of E. coli O157:H7 near Central California fresh produce fields when the high-profile spinach outbreak occurred. This month, data collection from rangeland and farmland, steams and irrigation canals comes to a close. The team of scientists is now analyzing the data to reach conclusions that will help prevent future food contamination.

Preliminary results reflect a diversity of E. coli O157:H7 carriers near Central Coast farms, according to Edward (Rob) Atwill, a UC Davis School of Veterinary Medicine specialist in waterborne infectious diseases and co-principal investigator of the study. Early on, free-ranging feral swine were implicated as carriers of the deadly bacteria, but it wasn’t known whether there were other sources in the environment. The researchers collected 1,233 samples of wild and feral animal scat from 38 Central Coast cattle ranches and leafy greens farms that were adjacent to riparian, annual grassland and oak woodland habitat. Eighteen of the samples were found to contain E. coli O157:H7.

The scientists found the bacteria in

• 3 of 60 brown-headed cowbirds
• 5 of 93 American crows
• 2 of 95 coyotes
• 1 of 72 deer mice
• 10 of 200 feral swine

E. coli O157:H7 was not found in scat samples from deer, opossums, raccoons, skunks, ground squirrels, or other bird and mouse species.

“Our goal over the next nine months is to finish analyzing this very large and comprehensive dataset and to identify various good agricultural practices that reduce the risk of foodborne pathogens for the produce industry,” Atwill said.

Research helps prevent contamination of fresh leafy greens.

Food safety input collected in Monterey Co.

Food safety authorities were in Monterey County earlier this week gathering information from farmers, conservationists and scientists about new rules regulating the fresh produce industry, according to a story in the San Francisco Chronicle.

UC Cooperative Extension was represented by the director of Monterey County's UC Cooperative Extension office, Sonya Varea-Hammond. She is pictured at the meeting with the director of the Food Safety Project, Jim O'Hara, in the The Packer.

The Monterey forum was the fifth in a series offered by the Food Safety Project to gather comments and input to send to the FDA in May. The Packer story said the Food Safety Project "worked with the University of California Agriculture and Natural Resources during the forums."

The new rules being considered at the meeting, according to the Chron, are separate from food safety legislation now being considered by the Senate. However, they are similarly a reaction to a growing number of fruit and vegetable related food-borne illnesses.

"A lot of what they're talking about seems too expensive to me," the story quoted  Kevin McEnnis, owner of a 20-acre Santa Rosa farm. "I'm concerned that they're not as interested in our interests. We just don't have a lot of clout."

The safety of fresh produce the subject of Monterey County forum.

New food safety law could hurt small farmers

A behind-the-scenes battle is raging in the Senate over how to regulate small and organic growers without ruining them - and still protect consumers from contaminated food, according to a story published yesterday in the San Francisco Chronicle.

The crux of the legislation gives the Food and Drug Administration greater authority to regulate how products are grown, stored, transported, inspected, traced from farm to table and recalled when needed.

Small-scale producers may face compliance with tough laws.

The science behind salad safety

Nutritionists recommend eating a cup of leafy green vegetables every day, but recent reports about the safety of fresh greens may have some wondering whether it could do more harm than good. Consumers Union, the publishers of Consumer Reports magazine, analyzed store-bought prewashed and packaged leafy greens and published the results in the March 2010 issue.

Currently, the FDA has no set guidelines for the presence of bacteria in leafy greens. Consumers Report said several industry consultants suggest that an unacceptable level would be 10,000 or more colony forming units per gram. The Consumers Report study found that 39 percent of their 208  samples purchased last summer in Connecticut, New Jersey, and New York exceeded this level for total coliform, and 23 percent for Enterococcus.

"Although these 'indicator' bacteria generally do not make healthy people sick, the tests show not enough is being done to assure the safety or cleanliness of leafy greens," said Dr. Michael Hansen, senior scientist at Consumers Union, the nonprofit publisher of Consumer Reports.

UC Davis Cooperative Extension specialist Trevor Suslow wrote a lengthy and detailed reaction to the study for Farm Safety News. He said it is unfair to consumers to raise a specter of fear well beyond what is supported by available science and our everyday shared experiences.

"What I rely on for my personal confidence in regularly consuming lettuces, spring mix, and spinach salads is that there are billions and billions of servings of these items consumed every year in the U.S. alone and the predominant experience we have is of safe consumption," Suslow wrote.

Suslow offered these common sense guidelines for purchasing and eating leafy greens:

• Check the display temperature by hand to confirm the display is cool and the bags are very cool to the touch.
• Look at and heed the "Best if Consumed By" date.
• Take notice of the display case arrangement. Bags should be vertical in a row, not laid one on top of one another in stacks. Clamshell containers can displayed in various stacking or slanted row patterns that allow generous space for airflow.
• Prewashed greens do not need to be rewashed at home. In fact, studies have found that home washing doesn't provide any benefit and could make the vegetables susceptible to cross-contamination in the kitchen.

Packaged leafy greens.

UC scientist reacts to consumer group's salad report

UC Davis Cooperative Extension specialist Trevor Suslow wrote an opinion piece for Food Safety News saying a recent Consumers Union study - which questioned the safety of prewashed salad greens - has caused a flurry of concern and confusion.

An article in the March 2010 issue of Consumer Reports magazine said its study of packaged leafy greens found nearly 40 percent of samples contained bacteria that are common indicators of poor sanitation and fecal contamination, according to a news release distributed on PR Newswire.

Suslow wrote that he thinks it is "grossly unfair" to raise fears beyond what is supported by science and everyday shared experiences with salad greens.

"What I rely on for my personal confidence in regularly consuming lettuces, spring mix, and spinach salads is that there are billions and billions of servings of these items consumed every year in the U.S. alone and the predominant experience we have is of safe consumption," Suslow wrote.

The CR news release said FDA should increase the specificity of its guidance and regulations for packaged leafy greens. In the meantime, the writers suggested consumers buy packages as long as possible before their use-by date and wash the greens at home, even if the packages say "prewashed" or "triplewashed."

Suslow agrees customers should look for use-by dates on packaged leafy greens. He goes further to suggest consumers note that packages in grocery stores are refrigerated vertical in a row, not laid one on top of the other in stacks.

Suslow said he checks the temperature of the greens' display case with his hand and confirms that the bags are very cool to the touch. (Perhaps one day there will be a cell phone ap for that, Suslow suggests.)

But he doesn't recommend consumers wash packaged salads at home.

"I do not support or believe that re-washing packaged salads should be a recommendation for the home consumer," Suslow wrote. "A large and diverse panel of experts published a comprehensive article in 2007 detailing the scientific evidence for the lack of benefit and the greater risk of cross-contamination in the home."

Packaged leafy greens.

Read more