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USDA scientists say irradiation could be key to food safety
April 11, 2008
Source: LA Times
Before bagged leafy greens wind up on your plate, they are washed, often three times, in a potent chlorine bath.
But new research shows the steps that California companies rely on to protect consumers do not kill dangerous bacteria inside the leaves, whereas zapping them with radiation wipes them out.
The debate over how to protect consumers from E. coli and other potentially deadly microbes has intensified since the fall of 2006, when at least 200 people across the nation became ill and three died after eating tainted spinach grown in San Benito County.
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