Finally...

[Chefnot]

Top Food-Safety Misconceptions
Forbes, NY - 18 hours ago
Though the majority of those surveyed by the Harvard poll knew that cooking food thoroughly would protect them against Salmonella (68%), and E. coli (61%), ...

[ibcheft]

So has anybody seen what we can wash vegetables with to help cut down on the chances of picking this up, there should be something to wash with that will disinfect and not leave a residue and taste behind ? I would think with all of today's technology.

[Food Network Fan]

I don't know. Once it is inside the flesh it probably continues to grow and that probably happens long before we have them in our possession. Maybe the only answer is to grow them ourselves.

[BerryBaby]

In the produce departments they have a fruit and vegetable spray to clean them. I bought some but have never used it.

I wash watermelons and cataloupe before cutting through them. Of course, all fruits and veggies are washed before preparing or eating them.

[Chefnot]

Smash this creep.

[Chefnot]

Industry uses a mixture of chlorine and citric acid. But as we saw with the spinach, that doesn't always work. Wished I would have kept that article.

You can use a 20 ppm chlorine dip for your produce, You shouldn't be able to smell that, if so, cut it back to where you can't.

You know I really don't worry much about it, we have the safest food in the world, though not perfect and ya can't do perfect.