In our March story “Unwelcome Table Guests,” we learned that microbes such as E. coli sicken millions of Americans each year. Ironically, it is our desire for fresh meat and produce that lead to the long food supply chains and other conditions that foster microbial contamination.
Now it’s your turn. Have you ever suffered from a foodborne illness? What steps do you take to discourage dangerous germs? We want to know!
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i,ve been washing all produce and chicken for about 10 yrs.the produce i use to soak in 3% regular h202,the chicken in cold water.on 12-23-11 i bought some health valley tomato soup and made myself a grilled cheese sanwich.my sandwich was great,but i think there may have been something wrong with the can of soup.i bloated up felt not good,then had the runs for over a wk or more.i now use a veggie wash from the dr hulda clark store for my produce and no more canned soup esp from them.i try to eat local and organic as much as possible.
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