Tainted produce.
As I write this piece, America is undergoing the largest salmonella outbreak the CDC has ever tracked. To date, 810 people in 36 states have reported suffering from illness linked to Salmonella saintpaul, a strain originally tied to tomatoes until recent findings pointed to jalepeno and seranno peppers [1]*.
One contributor is the fact that central stations mix our produce from many different sources (and countries) prior to shipping them out to retailers. Trying to isolate the source is literally like looking for a needle in a haystack. With mass production methods striving to generate large amounts of food as quickly as possible, it's my fear this trend of outbreaks will continue. Unless, of course, we figure out a way to sterilize our fields and produce, which would no doubt be detrimental to our nutrition and health. Before the industry tries to inappropriately remedy this situation, let’s first try to decipher it and take steps to control it ourselves.
Although this is now the largest outbreak, it is by no means uncommon. According to an article on the New Scientist Web site, “A recent census of produce outbreaks between 1996 and 2007 counted no fewer than 33 epidemics from salmonella-contaminated fruits and vegetables. In five of them, tomatoes were the culprit. [2]”
Salmonella is found in the intestines of animals, and often causing no symptoms to this host animal. The way we become infected actually stems from animal feces. You may ask, “How could animal feces get into tomatoes?” I would say, “How could it not?” Trying to mass produce meat will eventually lead to some issues. With so many animals in confined spaces, infection and contamination are nearly a guarantee. The fact that each of these animals has to go "number two" in these confined spaces spreads this stuff everywhere: Their feed, their skin, the soil around them and so on. Take a lot of animals at large risk for contamination wallowing in their own feces, most likely near the fields where much of our produce is grown, and it’s a recipe for disaster. Additionally, run-off water from these confinements may be used to water the fields. The use of manure from these animals as fertilizer would be another direct way to get the salmonella into tomatoes [3].
It is not as simple as rinsing your produce thoroughly, either. The salmonella prefer fleshier fruits and can grow in the flesh, not just on the surface. So despite soaking the fruit or vegetables in chlorinated water, the risk still exists. Chlorinated water? Yes. That's how the industry attempts to control this issue! Would you rinse your produce in the pool and then eat it? Now it’s not just salmonella you have to worry about, but also the chemicals we ingest as part of the failed attempt at sterilizing the stuff.
It’s dizzying and slightly nauseating to think about what produce goes through from fields far, far way before getting to the grocery store and then our plates. The whole thing is an argument for finding local sources of produce. Most local produce, while not certified organic, is often better than organic. The organic folks, while restricted on some of the toxic chemicals they can use, still deal with some of the same issues covered above. Your local farmers and gardeners are producing fresh produce on a small, manageable scale. They rarely use anything toxic; they don’t need to.
The “go local” movement is an important one. Assure that you and your family are free of harmful bacteria, chemicals and who knows what other risks, by buying from sources in your community or following these tips:
Grow a garden. Grab a book, talk to local growers, get online and go. Till up some land and give it a try. Many important lessons can be taught to kids through a garden, not to mention an increased interest in eating the stuff. Don’t have space or time? Connect with some neighbors or a local family to start a community garden.
Famers markets. They seem to be popping up all over. Go and speak directly with the grower, something that cannot be fathomed in a grocery store. Ask them what they use. They are usually excited to educate and help you in your own growing adventures.
Join a CSA. Community supported agriculture is a great, and usually inexpensive way to guarantee the cleanest, freshest produce all summer long. Most are run by those with a passion for organic growing that have now expanded their production outside of their family. You pay a fee for the season and pick up a box of fresh, newly picked, seasonal produce each week. Some places let you pick your own or allow you to pick up your groceries at the weekly farmers market. It’s a great way to try new things and ensure you're getting the best the earth has to offer.
*This article was published in July 2008. The content was generated from facts available at that time.
References:
1. http://www.webmd.com/food-recipes/food-poisoning/news/20080627/salmonella-tomato-outbreak-biggest-ever
2. http://www.newscientist.com/channel/health/dn14110-us-salmonella-outbreak-explained-.html
3. http://www.slate.com/id/2193474/
Other Trusted Sources:
Boston Public Health Commission
WebMD
