The non-profit publisher of Consumer Reports says its latest tests of packaged leafy greens found bacteria that are common
indicators of poor sanitation and fecal contamination, in some cases,
at rather high levels.
The story appears in the March 2010 issue of Consumer Reports and is also available free online at www.ConsumerReports.org.
Consumers Union, Yonkers, N.Y., also said it issued a report urging the U.S. Food and
Drug Administration (FDA) to set safety standards for greens, available
online at www.ConsumersUnion.org.
FDA food safety legislation pending in the Senate, and passed last
summer by the House of Representatives, would require the FDA to create
just such safety standards.
The
tests, which were conducted with financial support from the Pew Health
Group, assessed for several types of bacteria, including total
coliforms and Enterocccous -- "indicator organisms" found in
the human digestive tract and in the ambient environment that can
signal inadequate sanitation and the potential for the presence of
disease-causing organisms. While there are no existing federal
standards for indicator bacteria in salad greens, there are standards
for these bacteria in milk, beef, and drinking water. Several industry
consultants suggest that an unacceptable level in leafy greens would be
10,000 or more colony forming units per gram (CFU/g).
Consumer Reports said it found that 39 percent of samples exceeded this level for total coliform, and 23 percent for Enterococcus. The tests did not find E. coli O157:H7, Listeria monocytogenes or Salmonella
-- sometimes deadly pathogens which can be found in greens, although it
was not expected given the small sample size. The goal was to
investigate other markers of poor sanitation that should be used in the
food safety management of produce.
"Although
these 'indicator' bacteria generally do not make healthy people sick,
the tests show not enough is being done to assure the safety or
cleanliness of leafy greens," said Dr. Michael Hansen, senior scientist at Consumers Union.
"Levels of bacteria varied widely, even among different samples of the
same brand. More research and effort is needed within the industry to
better protect the public. In the meantime, consumers should buy
packages of greens that are as far from the use-by date as possible."
For its latest analysis, Consumer Reports
had an outside lab test 208 containers of 16 brands of salad greens,
sold in plastic clamshells or bags, bought last summer from stores in Connecticut, New Jersey, and New York. Among the findings:
- 39 percent of samples exceeded 10,000 CFUs (or another similar measure) per gram for total coliforms and 23 percent for Enteroccocus, the levels industry consultants deemed unacceptable.
- 2 percent of samples exceeded French and 5 percent Brazilian standards for fecal coliform bacteria.
- Many
packages containing spinach, and packages which were one to five days
from their use-by date, had higher bacterial levels. Packages six to
eight days from their use-by date generally fared better.
- Whether the greens came in a clamshell or bag, included "baby" greens, or were organic made no difference in bacteria levels.
- Brands
for which there were more than four samples, including national brands
Dole, Earthbound Farm Organic, and Fresh Express, plus regional and
store brands, had at least one package with relatively high levels of
total coliforms or Enteroccocus.
"The
Senate should act immediately to pass pending FDA food safety reform
legislation that requires the agency to set performance standards as
well as develop safety standards for the growing or processing of fresh
produce," said Hansen. "FDA should also formally declare that certain
pathogenic bacteria -- such as
E. coli O157:H7,
Salmonella, and
Listeria
-- be considered adulterants when found in salad greens."
Until
packaged salad becomes cleaner, Consumer Reports advocates that shoppers ...
- Buy packages far from their use-by date.
- Wash
the greens even if the packages say "prewashed" or "triplewashed."
Rinsing won't remove all bacteria but may remove residual soil.
- Prevent cross contamination of greens by keeping them away from raw meat and poultry.
