New research on food pathogens is being presented this week at the
21st International ICFMH Symposium ‘Food Micro 2008’ Conference in
Aberdeen, Scotland.

Professor Gadi Frankel (Imperial College London) says that even though
a small minority of salmonella and E. coli poisoning cases are
currently linked to salads, the numbers are increasing. “In their
efforts to eat healthy, people are eating more salad products,
choosing to buy organic brands, and preferring ‘pre-washed’ bagged
salads from supermarkets. All of these factors, together with the
globalization of food markets, mean that cases of Salmonella and E.
coli poisoning caused by salads are likely to rise in the future. This
is why it’s important to get a head start with understanding how
contamination occurs now,” he said.

It has long been a mystery as to how these bacteria cling so well to
the leaves in these popular bagged salads. Frankel's new study,
carried out with Dr Rob Shaw and colleagues at the University of
Birmingham, shows how some Salmonella bacteria use the long stringy
appendages they normally use to help them ‘swim’ and move about to
attach themselves to salad leaves and other vegetables, causing
contamination and a health risk. For example, in 2007 a Salmonella
outbreak in the UK was traced back to imported basil, and an E. coli
outbreak in the USA in 2006 was traced to contaminated pre-packed baby
spinach.

Understanding the mechanism that pathogens such as salmonella use to
bind themselves to salad leaves is important if scientists are to
develop new methods of preventing this kind of contamination and the
sickness it causes.

Scientists know that Salmonella and E. coli O157 – a strain of E. coli
that can cause serious sickness in humans - can spread to salads and
vegetables if they are fertilized with contaminated manure, irrigated
with contaminated water, or if they come into contact with fecal
matter during the cutting, washing, packing and preparation processes.
Professor Frankel's research now shows that some bacteria have
developed a new use for their flagella - the long stringy ‘propellers’
they use to move around. The flagella flatten out beneath the bacteria
and cling onto salad leaves and vegetables like long, thin fingers.

Unfortunately, our love for bagged salads appears to be setting us on
course for new and more challenging microbial illnesses in the future,
until science can find a way to remove those sticky "fingers" holding
onto the veggie's surface.

Dave

Full text article above extracted from http://shamvswham.blogspot.com/

On Sep 2, 11:06*pm, Dave > wrote:
> New research on food pathogens is being presented this week at the
> 21st International ICFMH Symposium ‘Food Micro 2008’ Conference in
> Aberdeen, Scotland.
>
> Professor Gadi Frankel (Imperial College London) says that even though
> a small minority of salmonella and E. coli poisoning cases are
> currently linked to salads, the numbers are increasing. “In their
> efforts to eat healthy, people are eating more salad products,
> choosing to buy organic brands, and preferring ‘pre-washed’ bagged
> salads from supermarkets. All of these factors, together with the
> globalization of food markets, mean that cases of Salmonella and E.
> coli poisoning caused by salads are likely to rise in the future. This
> is why it’s important to get a head start with understanding how
> contamination occurs now,” he said.
>
> It has long been a mystery as to how these bacteria cling so well to
> the leaves in these popular bagged salads. Frankel's new study,
> carried out with Dr Rob Shaw and colleagues at the University of
> Birmingham, shows how some Salmonella bacteria use the long stringy
> appendages they normally use to help them ‘swim’ and move about to
> attach themselves to salad leaves and other vegetables, causing
> contamination and a health risk. For example, in 2007 a Salmonella
> outbreak in the UK was traced back to imported basil, and an E. coli
> outbreak in the USA in 2006 was traced to contaminated pre-packed baby
> spinach.
>
> Understanding the mechanism that pathogens such as salmonella use to
> bind themselves to salad leaves is important if scientists are to
> develop new methods of preventing this kind of contamination and the
> sickness it causes.
>
> Scientists know that Salmonella and E. coli O157 – a strain of E. coli
> that can cause serious sickness in humans - can spread to salads and
> vegetables if they are fertilized with contaminated manure, irrigated
> with contaminated water, or if they come into contact with fecal
> matter during the cutting, washing, packing and preparation processes.
> Professor Frankel's research now shows that some bacteria have
> developed a new use for their flagella - the long stringy ‘propellers’
> they use to move around. The flagella flatten out beneath the bacteria
> and cling onto salad leaves and vegetables like long, thin fingers.
>
> Unfortunately, our love for bagged salads appears to be setting us on
> course for new and more challenging microbial illnesses in the future,
> until science can find a way to remove those sticky "fingers" holding
> onto the veggie's surface.
>
> Dave
>
> Full text article above extracted fromhttp://shamvswham.blogspot.com/

Well, aren't you the cheerful one!

N.

In article >, Dave > wrote:
>New research on food pathogens is being presented this week at the
>21st International ICFMH Symposium "Food Micro 2008" Conference in
>Aberdeen, Scotland.
>
>Full text article above extracted from http://shamvswham.blogspot.com/

[snip]

>Scientists know that Salmonella and E. coli O157 -- a strain of E. coli
>that can cause serious sickness in humans -- can spread to salads and
>vegetables if they are fertilized with contaminated manure, irrigated
>with contaminated water, or if they come into contact with fecal
>matter during the cutting, washing, packing and preparation processes.
>Professor Frankel's research now shows that some bacteria have
>developed a new use for their flagella - the long stringy "propellers"
>they use to move around. The flagella flatten out beneath the bacteria
>and cling onto salad leaves and vegetables like long, thin fingers.
>
>Unfortunately, our love for bagged salads appears to be setting us on
>course for new and more challenging microbial illnesses in the future,
>until science can find a way to remove those sticky "fingers" holding
>onto the veggie's surface.

I knew there was a good reason I've always been suspicious of those
bags of things and have never bought one. I'll now happily continue
on my paranoid way. :-)



Cheers, Phred.

--
LID

On Sep 3, 12:06 am, Dave > wrote:
> New research on food pathogens is being presented this week at the
> 21st International ICFMH Symposium ‘Food Micro 2008’ Conference in
> Aberdeen, Scotland.
>
> Professor Gadi Frankel (Imperial College London) says that even though
> a small minority of salmonella and E. coli poisoning cases are
> currently linked to salads, the numbers are increasing. “In their
> efforts to eat healthy, people are eating more salad products,
> choosing to buy organic brands, and preferring ‘pre-washed’ bagged
> salads from supermarkets. All of these factors, together with the
> globalization of food markets, mean that cases of Salmonella and E.
> coli poisoning caused by salads are likely to rise in the future. This
> is why it’s important to get a head start with understanding how
> contamination occurs now,” he said.
>
> It has long been a mystery as to how these bacteria cling so well to
> the leaves in these popular bagged salads. Frankel's new study,
> carried out with Dr Rob Shaw and colleagues at the University of
> Birmingham, shows how some Salmonella bacteria use the long stringy
> appendages they normally use to help them ‘swim’ and move about to
> attach themselves to salad leaves and other vegetables, causing
> contamination and a health risk. For example, in 2007 a Salmonella
> outbreak in the UK was traced back to imported basil, and an E. coli
> outbreak in the USA in 2006 was traced to contaminated pre-packed baby
> spinach.
>
> Understanding the mechanism that pathogens such as salmonella use to
> bind themselves to salad leaves is important if scientists are to
> develop new methods of preventing this kind of contamination and the
> sickness it causes.
>
> Scientists know that Salmonella and E. coli O157 – a strain of E. coli
> that can cause serious sickness in humans - can spread to salads and
> vegetables if they are fertilized with contaminated manure, irrigated
> with contaminated water, or if they come into contact with fecal
> matter during the cutting, washing, packing and preparation processes.
> Professor Frankel's research now shows that some bacteria have
> developed a new use for their flagella - the long stringy ‘propellers’
> they use to move around. The flagella flatten out beneath the bacteria
> and cling onto salad leaves and vegetables like long, thin fingers.
>
> Unfortunately, our love for bagged salads appears to be setting us on
> course for new and more challenging microbial illnesses in the future,
> until science can find a way to remove those sticky "fingers" holding
> onto the veggie's surface.
>
> Dave
>
> Full text article above extracted fromhttp://shamvswham.blogspot.com/.


Fortunately, my frugal bone won't allow me to buy those bagged salad
fixins. I prefer to wash, spin and dry my
greens I wonder if those sprays are what they
claim....anyone?

On Sep 4, 7:51*am, val189 > wrote:
> On Sep 3, 12:06 am, Dave > wrote:
>
>
>
> > New research on food pathogens is being presented this week at the
> > 21st International ICFMH Symposium ‘Food Micro 2008’ Conference in
> > Aberdeen, Scotland.
>
> > Professor Gadi Frankel (Imperial College London) says that even though
> > a small minority of salmonella and E. coli poisoning cases are
> > currently linked to salads, the numbers are increasing. “In their
> > efforts to eat healthy, people are eating more salad products,
> > choosing to buy organic brands, and preferring ‘pre-washed’ bagged
> > salads from supermarkets. All of these factors, together with the
> > globalization of food markets, mean that cases of Salmonella and E.
> > coli poisoning caused by salads are likely to rise in the future. This
> > is why it’s important to get a head start with understanding how
> > contamination occurs now,” he said.
>
> > It has long been a mystery as to how these bacteria cling so well to
> > the leaves in these popular bagged salads. Frankel's new study,
> > carried out with Dr Rob Shaw and colleagues at the University of
> > Birmingham, shows how some Salmonella bacteria use the long stringy
> > appendages they normally use to help them ‘swim’ and move about to
> > attach themselves to salad leaves and other vegetables, causing
> > contamination and a health risk. For example, in 2007 a Salmonella
> > outbreak in the UK was traced back to imported basil, and an E. coli
> > outbreak in the USA in 2006 was traced to contaminated pre-packed baby
> > spinach.
>
> > Understanding the mechanism that pathogens such as salmonella use to
> > bind themselves to salad leaves is important if scientists are to
> > develop new methods of preventing this kind of contamination and the
> > sickness it causes.
>
> > Scientists know that Salmonella and E. coli O157 – a strain of E. coli
> > that can cause serious sickness in humans - can spread to salads and
> > vegetables if they are fertilized with contaminated manure, irrigated
> > with contaminated water, or if they come into contact with fecal
> > matter during the cutting, washing, packing and preparation processes.
> > Professor Frankel's research now shows that some bacteria have
> > developed a new use for their flagella - the long stringy ‘propellers’
> > they use to move around. The flagella flatten out beneath the bacteria
> > and cling onto salad leaves and vegetables like long, thin fingers.
>
> > Unfortunately, our love for bagged salads appears to be setting us on
> > course for new and more challenging microbial illnesses in the future,
> > until science can find a way to remove those sticky "fingers" holding
> > onto the veggie's surface.
>
> > Dave
>
> > Full text article above extracted fromhttp://shamvswham.blogspot.com/.
>
> Fortunately, my frugal bone won't allow me to buy those bagged salad
> fixins. *I prefer to wash, spin and dry my
> greens * * * * * * * * * * * *I wonder if those sprays are what they
> claim....anyone?

Actually, these nasty microbes can stick to ANY leaf or veggie, but
with normal lettuce, each leaf is not handled quite so much, or "pre-
washed" in possibly contaminated water. So, I agree with you that
making one's salads from scratch is the way to go,

Dave

On Sep 3, 9:39*am, Nancy2 > wrote:
> On Sep 2, 11:06*pm, Dave > wrote:
>
>
>
> > New research on food pathogens is being presented this week at the
> > 21st International ICFMH Symposium ‘Food Micro 2008’ Conference in
> > Aberdeen, Scotland.
>
> > Professor Gadi Frankel (Imperial College London) says that even though
> > a small minority of salmonella and E. coli poisoning cases are
> > currently linked to salads, the numbers are increasing. “In their
> > efforts to eat healthy, people are eating more salad products,
> > choosing to buy organic brands, and preferring ‘pre-washed’ bagged
> > salads from supermarkets. All of these factors, together with the
> > globalization of food markets, mean that cases of Salmonella and E.
> > coli poisoning caused by salads are likely to rise in the future. This
> > is why it’s important to get a head start with understanding how
> > contamination occurs now,” he said.
>
> > It has long been a mystery as to how these bacteria cling so well to
> > the leaves in these popular bagged salads. Frankel's new study,
> > carried out with Dr Rob Shaw and colleagues at the University of
> > Birmingham, shows how some Salmonella bacteria use the long stringy
> > appendages they normally use to help them ‘swim’ and move about to
> > attach themselves to salad leaves and other vegetables, causing
> > contamination and a health risk. For example, in 2007 a Salmonella
> > outbreak in the UK was traced back to imported basil, and an E. coli
> > outbreak in the USA in 2006 was traced to contaminated pre-packed baby
> > spinach.
>
> > Understanding the mechanism that pathogens such as salmonella use to
> > bind themselves to salad leaves is important if scientists are to
> > develop new methods of preventing this kind of contamination and the
> > sickness it causes.
>
> > Scientists know that Salmonella and E. coli O157 – a strain of E. coli
> > that can cause serious sickness in humans - can spread to salads and
> > vegetables if they are fertilized with contaminated manure, irrigated
> > with contaminated water, or if they come into contact with fecal
> > matter during the cutting, washing, packing and preparation processes.
> > Professor Frankel's research now shows that some bacteria have
> > developed a new use for their flagella - the long stringy ‘propellers’
> > they use to move around. The flagella flatten out beneath the bacteria
> > and cling onto salad leaves and vegetables like long, thin fingers.
>
> > Unfortunately, our love for bagged salads appears to be setting us on
> > course for new and more challenging microbial illnesses in the future,
> > until science can find a way to remove those sticky "fingers" holding
> > onto the veggie's surface.
>
> > Dave
>
> > Full text article above extracted fromhttp://shamvswham.blogspot.com/
>
> Well, aren't you the cheerful one!
>
> N.

Hi N.

Guess that medical and health news isn't all cheery. But, take heart
in the fact that once scientists know how the microbes attach, they
can find a way to make them "un-attach" much more easily!

Dave

On Sep 4, 9:51*am, val189 > wrote:
> On Sep 3, 12:06 am, Dave > wrote:
>
>
>
>
>
> > New research on food pathogens is being presented this week at the
> > 21st International ICFMH Symposium ‘Food Micro 2008’ Conference in
> > Aberdeen, Scotland.
>
> > Professor Gadi Frankel (Imperial College London) says that even though
> > a small minority of salmonella and E. coli poisoning cases are
> > currently linked to salads, the numbers are increasing. “In their
> > efforts to eat healthy, people are eating more salad products,
> > choosing to buy organic brands, and preferring ‘pre-washed’ bagged
> > salads from supermarkets. All of these factors, together with the
> > globalization of food markets, mean that cases of Salmonella and E.
> > coli poisoning caused by salads are likely to rise in the future. This
> > is why it’s important to get a head start with understanding how
> > contamination occurs now,” he said.
>
> > It has long been a mystery as to how these bacteria cling so well to
> > the leaves in these popular bagged salads. Frankel's new study,
> > carried out with Dr Rob Shaw and colleagues at the University of
> > Birmingham, shows how some Salmonella bacteria use the long stringy
> > appendages they normally use to help them ‘swim’ and move about to
> > attach themselves to salad leaves and other vegetables, causing
> > contamination and a health risk. For example, in 2007 a Salmonella
> > outbreak in the UK was traced back to imported basil, and an E. coli
> > outbreak in the USA in 2006 was traced to contaminated pre-packed baby
> > spinach.
>
> > Understanding the mechanism that pathogens such as salmonella use to
> > bind themselves to salad leaves is important if scientists are to
> > develop new methods of preventing this kind of contamination and the
> > sickness it causes.
>
> > Scientists know that Salmonella and E. coli O157 – a strain of E. coli
> > that can cause serious sickness in humans - can spread to salads and
> > vegetables if they are fertilized with contaminated manure, irrigated
> > with contaminated water, or if they come into contact with fecal
> > matter during the cutting, washing, packing and preparation processes.
> > Professor Frankel's research now shows that some bacteria have
> > developed a new use for their flagella - the long stringy ‘propellers’
> > they use to move around. The flagella flatten out beneath the bacteria
> > and cling onto salad leaves and vegetables like long, thin fingers.
>
> > Unfortunately, our love for bagged salads appears to be setting us on
> > course for new and more challenging microbial illnesses in the future,
> > until science can find a way to remove those sticky "fingers" holding
> > onto the veggie's surface.
>
> > Dave
>
> > Full text article above extracted fromhttp://shamvswham.blogspot.com/.
>
> Fortunately, my frugal bone won't allow me to buy those bagged salad
> fixins. *I prefer to wash, spin and dry my
> greens * * * * * * * * * * * *I wonder if those sprays are what they
> claim....anyone?- Hide quoted text -
>
> - Show quoted text -

I buy them now and then when they're on sale - but even in my spinner
with chilled water, they never get a "fresh-crispy" texture like "do-
your-own" do.

N.