The Food and Drug Administration has now approved irradiating
iceberg lettuce and spinach to kill the bacteria. (Photo by Ken Hammond, courtesy of the USDA)
The government has cleared the way
to irradiate some produce. Lester Graham
reports if produce companies do use radiation,
it might reduce contamination of leafy greens:
Transcript
The government has cleared the way
to irradiate some produce. Lester Graham
reports if produce companies do use radiation,
it might reduce contamination of leafy greens:
The last few years a lot of people have gotten sick from salmonella and e.coli
contamination. The Food and Drug Administration has now approved irradiating
iceberg lettuce and spinach to kill the bacteria.
Dennis Olson is a scientist at Iowa State University. He says like irradiating meat,
people will accept this too.
“There are a lot of consumer activists groups that are opposed to the technology and
they get a lot of media attention that says consumers hate it or don’t want it. And yet, in
fact, when we’ve introduced the products – with some education – consumers are very
willing to accept it.”
Olson says the FDA should okay irradiating other produce too. It’s expensive, but it
might mean fewer costly recalls for produce companies, and means longer shelf life for
lettuce and spinach.
For The Environment Report, this is Lester Graham.
There’s growing concern about the spinach and lettuce in your crisper. There have been
several recalls of bags of salad produce after they hit the grocery stores. The federal
government recently noted that food safety has become one of the biggest ongoing
problems facing agencies responsible for inspecting food. The result is a debate among
growers, food processors and conservation groups over how to better protect the food
supply. But environmental groups say some of the safeguards can harm wildlife. Chuck
Quirmbach reports:
Transcript
There’s growing concern about the spinach and lettuce in your crisper. There have been
several recalls of bags of salad produce after they hit the grocery stores. The federal
government recently noted that food safety has become one of the biggest ongoing
problems facing agencies responsible for inspecting food. The result is a debate among
growers, food processors and conservation groups over how to better protect the food
supply. But environmental groups say some of the safeguards can harm wildlife. Chuck
Quirmbach reports:
During the last year, people have died and hundreds of people have gotten sick because
of E. coli bacteria contamination of some produce. Farmers and food processors are
fighting in court over what officially caused the contamination. But in the Salinas Valley
of California, an area known as the nation’s Salad Bowl, the food processing industry is
trying to show consumers they can be confident about the safety of commercially-
produced leafy greens. Even processors who were not linked to last year’s E. coli scare
suffered a drop in sales. They’re anxious to show off their facilities and the safety
precautions they’ve taken.
Inside this large processing plant a million pounds of lettuce come through every day.
It’s washed in chlorinated water, some of it is mixed in with other raw vegetables and
packed into bags that are sent to grocery stores across the U.S. This plant is operated by
Fresh Express, a company owned by Chiquita Brands. Plant manager Phil Bradway says
the plant is sanitized daily:
“You generate organic material buildup and its extremely important on a regular and
consistent basis to remove that organic material before you continue to process a food
safe product and that’s why we’re rigorous about the seven-day-a-week sanitation activities in
our facilities.”
Fresh Express vice president Bill Clyburn says this salad bagging plant ships out a
product that is better protected than vegetables that are sent unbagged to the grocery
stores:
“We’re taking the precautions to wash the lettuce and make it clean. You take commodity
produce of any type, go into a grocery store and watch how many people pick it up,
breathe on it, put it back down and take another head of lettuce and how many people still
don’t wash that. You never hear about people getting sick on commodity lettuce ’cause
there’s no label to go back at.”
And Fresh Express says it’s not just conditions at the plant that they and other processors
are trying to control. In the last year, California growers came up with a voluntary
program to try to develop better agricultural practices. Things such as protecting farm
fields from contamination from animals. Fresh Express insists that its growers exceed the
standards so that no wildlife urine or fecal matter come into contact with the produce, but some farmers say the food processors have some unrealistic ideas.
(Sound of sprinkler)
A sprinkler waters crops at an organic farm. Grower Andrew Griffin says some food
industry giants want more fences around farms to help keep wildlife out of the fields. But
he says those won’t make a difference:
“Absolutely not. It’s ridiculous. You can’t fence out the birds. You can’t fence out the
sky… I mean I don’t know what they’re thinking.”
Griffin says a better solution would be reduce the growing concentration of agri-business
and not send so much of the Salad Bowl’s leafy greens through just a few processing
plants:
“So, if there’s a contamination of say the blade on the cutting machine, you have an
opportunity to contaminate salad that’s gonna feed a whole nation. Whereas if it was
diffuse, if we had a diffuse system and you had small farms in different places, you
wouldn’t have that same broad spectrum problem.”
And the skeptical farmers have allies in groups such as The Nature Conservancy.
Spokeswoman Chris Fischer says the new restrictions in the farm fields are affecting
wildlife habitat along streams and river. She says people across the nation who eat salads
should care about what happens to the environment of the Salinas valley:
“As both a consumer and a conservationist the sustainability of our farming and
watershed health and ultimately our water quality and public health is all wrapped up
together and unsustainable, unhealthy farm practices ultimately aren’t going to serve us
well.”
Fischer says some of the new restrictions on growers are based on the best available
research, but she’s concerned food processors are adding extra requirements that aren’t
based on good science. Recently news reports added to the debate about safety of leafy
greens that end up on your table. The Associated Press reported federal inspections of
both growers and processors of salad greens only happen about once every four years.
Garlic mustard looks like any average weed, but because it's
an exotic species in the Midwest, it doesn't have any natural predators. That means it can push out native plant species and disrupt ecosystems in Great Lakes states. (Photo by Corbin Sullivan)
The corn bread pudding was a crowd favorite, but volunteers made everything from salads to bread to lasagna to several Mexican dishes, each with the distinct flavor of garlic mustard. (Photo by Corbin Sullivan)
People attending the benefit assess the available choices,
each with the invasive species garlic mustard as an ingredient. Before and after the meal, the crowd got some lessons on invasive species and ways to help keep them in check. (Photo by Corbin Sullivan)
Of all the non-native plants and animals that have invaded the Great Lakes region, garlic mustard is one of the most prolific. The leafy green plant is an invasive species that can be found in people’s backyards, in wetlands, even growing through cracks in concrete. Invasive species can hurt natural areas by displacing native plants. So to get rid of garlic mustard, people are dumping it in landfills or killing it with herbicide. But a nature group in Michigan has found a better way to deal with it – by eating it. The Great Lakes Radio Consortium’s Erin Toner attended a benefit dinner where garlic mustard was featured in every single recipe. Toner produced this audio postcard:
Transcript
Of all the non-native plants and animals that have invaded the
Great Lakes region, garlic mustard is one of the most prolific. The
leafy green plant is an invasive species that can be found in people’s
backyards, in wetlands, even growing through cracks in concrete.
Invasive species can hurt natural areas by displacing native plants.
So to get rid of garlic mustard, people are dumping it in landfills or
killing it with herbicide. But a nature group in Michigan has found
a better way to deal with it – by eating it. The Great Lakes Radio
Consortium’s Erin Toner attended a benefit dinner where garlic mustard
was featured in every single recipe. Toner produced this audio postcard:
“Hi, I’m Jeremy Emmi. I’m the executive director of the Michigan Nature Association. There are a lot of invasive species out there that people don’t know about. Most people have invasive species in their backyard or their woodlot or their farm and they really don’t know they’re there. Garlic mustard is actually pretty simple to deal with, although very labor intensive.
“And the way we deal with it is pulling it, and that’s really the best way. You can use herbicide, but because it grows in such pristine habitats a lot of the time you don’t want to use herbicide because you don’t want to kill the native plants that are around it. So you’re in a catch 22. So really the best way is just to pull it.”
“Hi, I’m Natalie Kent. I’m the GIS technician and development associate for the Michigan Nature Association. I was helping out at one of MNA’s workdays and we were removing garlic mustard and I was working with my coworker Sherri. And we were coming back home and we were talking and she said she had had garlic mustard in salad the weekend before. And I said “Oh, you can eat it.” And she said “Oh yeah, it’s edible, you can have it fresh in salads, you can cook it like spinach.” And then the first thought that popped into my head was, if we can eat it, why are we throwing it away?
“…It looks different, depending on when you see it. In early spring, it’s in the form of a basil rosette and it sort of looks similar to a violet leaf, similar in the shape. But to me, I always tell people it looks like Pac Man.”
“My name is Ruth and I am eating something called Jade Soup, which I think is essentially a broth with lots of boiled garlic mustard leaves in it and actually it’s very good. It kind of tastes like a spinach soup, kind of, but it tastes good and mild and not at all overwhelming which you might think it would be. And also the garlic pesto bread is absolutely fabulous.”
“I’m Cynthia and I was born in Detroit, Michigan. Oh, I think it’s great. It has a slight zing and zip to it. It’s refreshing. It’s the kind of thing that would cleanse the palette after a heavy meal. It’s really an enjoyable plant.”
I’m Clifford Welch, and I’m a retired professor at Michigan State University and my retirement’s devoted to ecological restoration. I spend now almost 70 percent of my time on invasive species. The invasive vegetation is a huge, huge problem. What I have is a bunch of dishes that have garlic mustard in it. This is what I really need to taste, here’s the garlic mustard right here, and I’ve never eaten it before and I’m anxious to see what this tastes like.
(sound of chewing)
“It has a mustardy taste to it. It needs something on it, though, badly.”
“I’m Mary, and I was about to try – this is a cheese ball with garlic mustard. It’s actually good, it adds a, I don’t want to say peppery flavor, but I guess a garlic flavor to the cheese. It is good. So if somebody’s willing to take the time to harvest it, you can add it to things and I guess it’s supposed to be really healthy based on the literature. It has a lot of Vitamin A and Vitamin C in it. We’re all trying to eat healthier these days.”
HOST TAG: The voices of people trying foods made with mustard garlic: an invasive species that naturalists are removing from the wild and eating, rather than throwing it away. Our audio postcard was produced by the GLRC’s Erin Toner.
The Food and Drug Administration has now approved irradiating iceberg lettuce and spinach to kill the bacteria. (Photo by Ken Hammond, courtesy of the USDA)
