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(Ivanhoe Newswire) -- Consumers love the convenience of bagged lettuce and salad bars in restaurants, and it's all leading to an increased consumption of fresh leafy greens.
Good news, right? Yes and no, report U.S. scientists at a major medical meeting at the University of Edinburgh in Scotland. While eating more greens can improve health, the rush in the industry to keep up with year-round demand for these fresh food products is creating conditions ripe for the spread of E. coli and other types of bacteria.
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The problem lies in the complex system required to grow leafy greens and transport them quickly to locations all around the world. Water, wildlife, and even nearby livestock can all lead to bacterial contamination. In some cases, fields are contaminated even before the produce is harvested.
The researchers do note, however, efforts are underway to solve these problems. In the wake of recent incidents in the United States involving contaminated produce, the fresh produce industry is working closely with federal and state agencies to improve safety, and major produce associations have banded together to increase funding for food safety research, establish a marketing agreement, and develop a set of food safety guidelines.
This article was reported by Ivanhoe.com, which offers Medical Alerts by e-mail every day of the week. To subscribe, click on: http://www.ivanhoe.com/newsalert/.
SOURCE: Society for General Microbiology 161th meeting in Edinburgh, Scotland, Sept. 3-6, 2007
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