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Our work in the microbiology team involves the entire food chain, from how to protect crops in the field through to when it reaches your plates. The importance of this farm to fork approach becomes particularly clear when new studies, such as the one reported in today's papers on bagged salads, hit the press. Several of the nationals publicise research by Imperial College London that looks at how salmonella and E.coli can contaminate salad leaves. Bagged salads from supermarkets are increasingly popular as people try to achieve 'five a day' of fruit and vegetables. The study, led by Professor Gadi Frankel from Imperial College and carried out at the University of Birmingham, looked at the mechanics of how one particular form of salmonella sticks to salad leaves.
Imperial College picks up on some recent outbreaks of food poisoning which have been associated with contaminated salad leaves. 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. They also suggest that cases like these may be set to rise as the popularity of bagged salads grow.
Currently, there's no evidence to suggest that salads are a major source of food poisoning in the UK and very few incidents of contamination in pre-packed salads have been reported to the Agency in the past three years. Our independent expert Advisory Committee on the Microbiological Safety of Food will be looking at recent trends in illness associated with fresh produce in the UK at their meeting later this month.
The Agency works with producers and manufacturers who apply stringent controls on the leafy salad supply chain in the UK, minimising potential for contamination and providing for food safety assurance In fact, while we advise that it's a good idea to wash salad items in general, there is no need for consumers to rewash ready-to-eat bagged salads unless it says otherwise on the packet. You can best help yourself by following good food hygiene practice at home – it's important to follow the 4Cs – cooking, cleaning, chilling, avoiding cross contamination.
