\nI have to thank Leafy Green Sewage - New York Times<\/a> for getting me to ponder whether someone other than spinach farmers are at fault for the unedible spinach:\n<\/p>\n \nAnother article (A Stopgap for the Spinach Lover<\/a>) answers a question that I've been wondering about -- can't we just cook our spinach?:\n<\/p>\n \nAt any rate, I worry about the future of salads of uncooked vegetables I have to thank Leafy Green Sewage – New York Times for getting me to ponder whether someone other than spinach farmers are at fault for the unedible spinach: California’s spinach industry is now the financial victim of an outbreak … Continue reading California’s spinach industry is now the financial
\nvictim of an outbreak it probably did not cause, and meanwhile,
\nthousands of acres of other produce are still downstream from these
\nlakes of E. coli-ridden cattle manure. So give the spinach growers a
\nbreak, and direct your attention to the people in our agricultural
\ncommunity who just might be able to solve this deadly problem: the beef
\nand dairy farmers. <\/ul>\n The Food and Drug Administration has advised
\npeople not to eat any fresh spinach at all, not even cooked, although
\nsufficient cooking (160 degrees for 15 seconds) kills E. coli O157:H7,
\nthe bacterium that has sickened scores of people around the country,
\nincluding at least 18 who are critically ill, and killed at least one.
\nThe agency is concerned that even if the spinach is cooked, bacteria
\nmay have been left behind on a countertop or a knife, which could then
\ncontaminate another food being served raw. <\/ul>\n
\nin general. What's to stop other vegetables from being tainted in the
\nsame way? <\/p>\n","protected":false},"excerpt":{"rendered":"