KAREN NACHAY

Keeping greens safe
Scientists with the U.S. Dept. of Agriculture’s Agricultural Research Service are testing new sanitizing methods and investigating ways to improve the safety of leafy greens and provide consumers with safer packaged fresh-cut greens and lettuce. This is particularly important as the food industry faces food safety challenges such as the illnesses and deaths associated with an outbreak in 2006 of Escherichia coli O157:H7 that was traced to bagged spinach.

The methods, which focu…

You've reached your monthly limit of two free articles. Already a member or subscriber?
Login to Food Technology
Subscribe Join IFT
Premium Content