Recent tests requested by Consumers Union now have scientists concerned. People believe that nothing is healthier than a salad tossed with bagged leafy greens. Now, lab tests performed on major brands sold in Oregon and all over the country resulted in high levels of bacteria. These tests were performed when Consumers Union wanted to see if produce was in good shape or if there were concerns that should be addressed.
Jean Halloran, director of food policy with Consumers Union, said that listeria, E. coli O157:H7 and salmonella were tested for as well, but tests were negative for these bacteria. What is surprising is that out of 208 bags that were tested, 40 percent had high levels of coliform and over 20% contained high concentration of enterococus. Even more surprising is that many of these samples were “pre-washed” and “triple washed” varieties.
Halloran stated that the bacteria that were found were not usually harmful to humans, but because of their indication of the presence of fecal contamination it could mean that more serious bacteria such as E. coli or listeria could be present in some instances. The results of these tests are found in the current issue of Consumer Report. Consumers are urged to wash green thoroughly, even if they are prewashed.
The tests also proved that bagged greens closest to the “use-by” date had an increased level of bacteria.
Indicator organisms like the ones found in bagged greens can mean that more serious bacteria are likely to develop, such as listeria, salmonella or E. coli. Standards are set for these bacteria in graded milk and meats by the U.S., and are regulated by the Department of Agriculture. However, the produce industry has no set standards similar to this, and produce falls under the Food and Drug Administration.
Currently, there is a food safety bill that has been sitting idly in the U.S. Senate while other seemingly more important issues like health care take precedence. If this bill is finally passed, the produce industry would be forced to implement procedures to identify bacteria presence and establish food safety practices meant to prevent contamination of foods.
People over the age of 60 often purchase foods that are past the “sell by” date, or eat foods that have gone past the “use by” date in an effort to save money. Ironically, these individuals are in the age group that are at an increased risk of becoming seriously ill from food poisoning. Foodborne illness is usually mild and harmless, but can be extremely serious in certain individuals.
If you develop symptoms of food poisoning, seek medical advice promptly. Common symptoms are nausea, diarrhea, abdominal cramps, vomiting and occasionally fever. After receiving treatment, you should consider hiring a food poisoning attorney in the event that you are infected.
