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Should we be wary of California produce?

by Nicole Weston, Posted Oct 12th 2006 @ 9:01AM

In addition to the recalls on California-grown spinach and lettuce on recent weeks, there have also been three cases of botulism liked to carrot juice produced in California, two in Canada and one in the US. It may seem as though the golden state is a hotbed of disreputable produce, but in fact so much is grown in the state that these incidents should hardly be enough to provoke widespread panic.

As much as 80% of Canadian produce, and a huge amount of US produce, comes from California and, though these few cases are certainly discouraging, the vast majority of it is fine. Companies are working to eliminate the possibility of E.coli contamination in their processing centers. Botulism is from a naturally occurring organism found in soil and, with most produce, processing should eliminate any and all traces of it from food. Raw vegetables, particularly "sugary, root vegetables " like carrots, still carry a risk factor, which is how it got in to the carrot juice in the first place.

Trying for locally grown products can provide some piece of mind, but local farmers can have the same problems, for example, by potentially exposing their crops to E.coli by using manure as fertilizer. To reduce any risks as much as possible, especially when there has been a recall of any kind, wash everything as well as you can and, if seriously in doubt, you can always cook you vegetables instead of eating them raw, which will increase the chances of killing off anything undesirable that might be in them.

Filed Under: Farming, Ingredients
Tags: bateria, botulism, california, carrots, crop, crops, e coli, farm, farming, leafy greens, lettuce, spinach, vegetables, west coast