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Food For Thought

Sunday, June 12, 2011

Janelle Sorensen:

The E. Coli outbreak in Europe has prompted new attention to pathogen contamination in food here in the US. And, it should. Many experts consider this the worst outbreak of E. coli ever, after watching the rising death toll and cases of hemolytic uremic syndrome (HUS), which can lead to death or acute kidney failure (especially in vulnerable populations like children).

Mark Bittman writes in the New York Times:

Everyone…is worried, or should be. As of this writing, House Dems want a hearing. So do I, and so should you.

Anyway. The guy we have to thank for having our current level of protection against E. coli, which is inadequate but less inadequate than it might be, is Bill Marler, who made his bones in the Jack in the Box case.

I asked him whether we are safer eating at home than out. This is a difficult question to answer given how many cases of E. coli (and salmonella, and all the rest) go unreported unless they’re part of an outbreak. My instincts tell me it’s safer to eat at home, but I asked not only Bill but a few other experts this question, and no one could really be definitive. The closest I got was this e-mail from Marler, which may not be authoritative, but is certainly sensible (and cute!):

“Eat simply, locally, things that you wash well, cook well and process yourself. Wash your hands and keep your kitchen clean — especially the dish rag. Keep cold things cold and hot things hot. Keep meat and unwashed vegetables away from ready to eat food. Have a glass of good red wine.

“Think about eating mass-produced raw meat and produce like you are swimming in a pool with a thousand people you don’t know. Think of eating as described above as sitting in a bath with your significant other — hopefully less risky and much more fun.”

The swimming pool analogy certainly brings home the point of how our industrialized system creates almost infinite opportunities for contamination. And, even in the face of this reality, it’s refreshing to hear advice that doesn’t recommend bringing out a chemical arsenal to wage war on E. coli. Or, irradiation, as is often proposed.

Dr. Marion Nestle writes on Food Politics,"lots of people love the idea [of irradiation] because it’s an effective kill step. It is a little rough on lettuce and other leafy greens, however. Most of all, it’s what I call a late-stage techno-fix. It fixes the problem after the damage has been done and assumes that no system can be put in place to produce food safely. But food can be produced safely, and should be. I love quoting Carol Tucker Foreman on the topic of irradiation: “sterilized poop is still poop.”

In the midst of this public health crisis, the US Centers for Disease Control released their annual report on food safety and while E. coli is down in the US, salmonella is up.

In addition to the tips recommended above, take these preventive measures to protect your family from both types of pathogens:

Look for produce that's not bruised or dented. These blemishes are pathways for pathogens.
Wash your produce right when you bring it home. It's easiest and most efficient to wash everything at the same time. Store produce away from other foods like meat or fish that could contaminate them with microbes.
Skip the soap. The US FDA advises skipping soap since fruits and veggies are porous and can absorb soaps or detergents. Most experts agree that a quick water rinse works just fine. If you're more comfortable going the extra mile, use a non-toxic wash. Or, make your own by filling a spray bottle with 1 Tbsp lemon juice or white vinegar for every 2 cups of warm water. (Vinegar washes are not ideal for soft skinned produce like peaches or apricots). Spray, scrub (or rub briskly), and rinse.
Use a scrubber for produce with firmer skin, like carrots, potatoes and squash.
Wash foods with inedible peels. Even though you don't eat the rind, it comes in contact with your cutting board and knife, which will touch the fruit that you will eat. And, don't assume that pre-cut fruit is any safer. Who knows where employees' hands have been?
Consider tossing the outer leaves of leafy greens, such as lettuce and cabbage before washing. And, even if you purchase greens that say "pre-washed" or "triple-washed," it doesn't mean it's free of pathogens. Wash it again for good measure.

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