State of Science :: Food Safety
"Stopping E. coli Outbreaks in Ready-to-Eat Produce"
April 2011
Author(s): Charles Benbrook
Chief Scientist
The Organic Center
This easy-to-read summary provides an overview of the ways that organic production systems can help reduce the risk of E. coli O157 colonization in organic leafy green fields.
Steps taken by leading organic leafy green companies to keep possibly contaminated raw greens from getting to the consumer are also described, along with ways to reduce overall E. coli risk.
"Stopping E. coli Outbreaks in Ready-to-Eat Produce"
