In article >,
Bob > wrote:

> Excerpts from http://www.forbes.com/forbes/2006/1016/048a.html
>
>
> The outcome of this spinach misfortune may be an expensive reform of
> the bagged-salad business, which generates annual sales of $2.5
> billion.
>
> Bagged produce is often precut, releasing water and nutrients that
> feed bacteria. The bags trap moisture, creating a humid heaven for
> bacteria if refrigeration fails. The cut greens are hard to wash, and
> you can't remove outer leaves as you can with a head of romaine.
> The offender in this case is the toxic O157:H7 strain of Escherichia
> coli.
>
> Several preventive measures are possible. One is to mandate that salad
> packers douse the leaves with chlorine solution, but Natural Selection
> does that. Another approach is to try to displace O157:H7 in farm
> animals, whose manure can be spread to nearby farmland. Many cows are
> already fed bacteria much like those in yogurt that reduce the amount
> of O157:H7 in manure.

What about irradiation?
That is what they do to pre-peeled garlic cloves.
I use them a lot and they are fine!
--
Peace, Om

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