Mary Helen Arthur

• Food Science Communicators Susan S. Sumner, Virginia Polytechnic Institute and State University, and Michael P. Doyle, University of Georgia, commented on methods to remove bacteria from fresh produce in the April 2 edition of The Salt Lake Tribune. Sumner said, “Washing tainted produce with water is better than doing nothing, but not a whole lot better.” She recommended washing produce in the kitchen with a nontoxic mix of vinegar and hydrogen peroxide. Doyle commented that his school is movi…

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