By Linda Weiford, WSU News
PULLMAN, WASH. – This month’s Thanksgiving turkey might contain more than bread stuffing. It could also harbor salmonella, a bacterial pathogen that causes foodborne illness in 1.2 million Americans each year, according to the U.S. Centers for Disease Control and Prevention.
PULLMAN – Research conducted by food sciencists at the University of Idaho and WSU indicate that a commercially available fruit and vegetable wash, when used in a food-manufacturing setting, can
dramatically decrease the number of disease-causing organisms in produce-processing washwater. That could reduce by many fold the potential for cross-contamination within the water by such “gram-negative” bacteria as Salmonella and E. coli O157:H7.
The product, sold commercially as FIT Fruit and Vegetable Wash, not only proved much more effective than the commonly used chlorine dioxide but is made from … » More …