Re: Vegetables and fruits cause more US food illnesses

[Guest guest]

We have virtually quit eating things we can't peel, cook, soak, etc.

Greens, lettuces are particularly difficult. Some raw veggies are treated with some kind of chemical that we react to - the runs - even carefully cleaned and packaged stuff.

There's no labels required on fresh stuff, so how can I know? The second hour on the john.

Notice the grapes are sticky? I think they soak them in sugar to slow decay.

Give me the canned. frozen, or something I can peel. Don't even think about sprouts raw.

Greens are particularly disturbing because I like greens, but I don't care how many times I wash them, there's a little bit of fine Texas grit in them. Surely there's other stuff as well.

Regards.

[ ] Vegetables and fruits cause more US food illnesses

http://news./s/nm/20051122/hl_nm/food_dcTue Nov 22, 1:23 AM ETWASHINGTON (Reuters) - Contaminated fruits and vegetables are causingmore food-borne illness among Americans than raw chicken or eggs,consumer advocates said a in report released on Monday.Common sources of food illnesses include various bacteria such assalmonella and E.coli that can infect humans and animals then maketheir way into manure used to fertilize plants. The practice of usingmanure fertilizer is more common in Latin America, which has become agrowing source of fresh produce for the United States."Although poultry has historically been responsible for far moreSalmonella infections, in the most recent years ... produce seems tobe catching up," the Center for Science in the Public Interest (CSPI)said, calling for tougher federal food safety standards.In fact, vegetables and fruits triggered 31 outbreaks from 2002 to2003, compared with 29 for chicken and other poultry, according to thereport.Overall, contaminated tomatoes, sprouts and other produce made 28,315people sick during 554 outbreaks from 1990 to 2003 -- 20 percent ofall cases CSPI analyzed.Chicken made 14,729 people sick in 476 outbreaks, and eggs wereresponsible for 10,847 illnesses from 329 outbreaks, according to thegroup."Pathogens can adhere to the rough surfaces of fruits and vegetables,so consumers should take precautions, such as washing produce underrunning water," the report said, adding people should "still eatplenty of produce."Food-related infections cause a range of problems from discomfort tosevere dehydration and death, but most problematic organisms can bekilled when food is cooked long enough at high enough temperatures.Not all people exposed to an outbreak get sick, but those who do canexperience vomiting, diarrhea and fever, among other problems forabout a week. Some experience no symptoms but can infect others.The report found seafood was the largest cause of outbreaks but led tofewer illnesses than other foods. There have been 899 such outbreaksbetween 1990 and 2003, leading to 9,312 illnesses.

[Guest guest]

We have virtually quit eating things we can't peel, cook, soak, etc.

Greens, lettuces are particularly difficult. Some raw veggies are treated with some kind of chemical that we react to - the runs - even carefully cleaned and packaged stuff.

There's no labels required on fresh stuff, so how can I know? The second hour on the john.

Notice the grapes are sticky? I think they soak them in sugar to slow decay.

Give me the canned. frozen, or something I can peel. Don't even think about sprouts raw.

Greens are particularly disturbing because I like greens, but I don't care how many times I wash them, there's a little bit of fine Texas grit in them. Surely there's other stuff as well.

Regards.

[ ] Vegetables and fruits cause more US food illnesses

http://news./s/nm/20051122/hl_nm/food_dcTue Nov 22, 1:23 AM ETWASHINGTON (Reuters) - Contaminated fruits and vegetables are causingmore food-borne illness among Americans than raw chicken or eggs,consumer advocates said a in report released on Monday.Common sources of food illnesses include various bacteria such assalmonella and E.coli that can infect humans and animals then maketheir way into manure used to fertilize plants. The practice of usingmanure fertilizer is more common in Latin America, which has become agrowing source of fresh produce for the United States."Although poultry has historically been responsible for far moreSalmonella infections, in the most recent years ... produce seems tobe catching up," the Center for Science in the Public Interest (CSPI)said, calling for tougher federal food safety standards.In fact, vegetables and fruits triggered 31 outbreaks from 2002 to2003, compared with 29 for chicken and other poultry, according to thereport.Overall, contaminated tomatoes, sprouts and other produce made 28,315people sick during 554 outbreaks from 1990 to 2003 -- 20 percent ofall cases CSPI analyzed.Chicken made 14,729 people sick in 476 outbreaks, and eggs wereresponsible for 10,847 illnesses from 329 outbreaks, according to thegroup."Pathogens can adhere to the rough surfaces of fruits and vegetables,so consumers should take precautions, such as washing produce underrunning water," the report said, adding people should "still eatplenty of produce."Food-related infections cause a range of problems from discomfort tosevere dehydration and death, but most problematic organisms can bekilled when food is cooked long enough at high enough temperatures.Not all people exposed to an outbreak get sick, but those who do canexperience vomiting, diarrhea and fever, among other problems forabout a week. Some experience no symptoms but can infect others.The report found seafood was the largest cause of outbreaks but led tofewer illnesses than other foods. There have been 899 such outbreaksbetween 1990 and 2003, leading to 9,312 illnesses.

[Guest guest]

Hi JW:

So, steam your broccoli for eleven minutes; cauliflower for 16

minutes; brussels sprouts cut in half for six minutes; stir fry bok

choy; put romaine in soup - yes it remains crunchy; cook spinach the

way the japanese do - immerse the stems in boiling water for one

minute, then all of it for one minute more, then rapidly immerse in

cold water to preserve the color, and perhaps much else; ........

anything whose temperature is raised even briefly to 212°F is

sterilized.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> We have virtually quit eating things we can't peel, cook, soak, etc.

> Greens, lettuces are particularly difficult. Some raw veggies are

treated with some kind of chemical that we react to - the runs - even

carefully cleaned and packaged stuff.

> There's no labels required on fresh stuff, so how can I know? The

second hour on the john.

>

> Notice the grapes are sticky? I think they soak them in sugar to

slow decay.

>

> Give me the canned. frozen, or something I can peel. Don't even

think about sprouts raw.

> Greens are particularly disturbing because I like greens, but I

don't care how many times I wash them, there's a little bit of fine

Texas grit in them. Surely there's other stuff as well.

>

> Regards.

>

>

> [ ] Vegetables and fruits cause more US

food illnesses

>

>

> http://news./s/nm/20051122/hl_nm/food_dc

>

> Tue Nov 22, 1:23 AM ET

>

> WASHINGTON (Reuters) - Contaminated fruits and vegetables are

causing

> more food-borne illness among Americans than raw chicken or eggs,

> consumer advocates said a in report released on Monday.

>

> Common sources of food illnesses include various bacteria such as

> salmonella and E.coli that can infect humans and animals then make

> their way into manure used to fertilize plants. The practice of

using

> manure fertilizer is more common in Latin America, which has

become a

> growing source of fresh produce for the United States.

>

> " Although poultry has historically been responsible for far more

> Salmonella infections, in the most recent years ... produce seems

to

> be catching up, " the Center for Science in the Public Interest

(CSPI)

> said, calling for tougher federal food safety standards.

>

> In fact, vegetables and fruits triggered 31 outbreaks from 2002 to

> 2003, compared with 29 for chicken and other poultry, according

to the

> report.

>

> Overall, contaminated tomatoes, sprouts and other produce made

28,315

> people sick during 554 outbreaks from 1990 to 2003 -- 20 percent

of

> all cases CSPI analyzed.

>

> Chicken made 14,729 people sick in 476 outbreaks, and eggs were

> responsible for 10,847 illnesses from 329 outbreaks, according to

the

> group.

>

> " Pathogens can adhere to the rough surfaces of fruits and

vegetables,

> so consumers should take precautions, such as washing produce

under

> running water, " the report said, adding people should " still eat

> plenty of produce. "

>

> Food-related infections cause a range of problems from discomfort

to

> severe dehydration and death, but most problematic organisms can

be

> killed when food is cooked long enough at high enough

temperatures.

>

> Not all people exposed to an outbreak get sick, but those who do

can

> experience vomiting, diarrhea and fever, among other problems for

> about a week. Some experience no symptoms but can infect others.

>

> The report found seafood was the largest cause of outbreaks but

led to

> fewer illnesses than other foods. There have been 899 such

outbreaks

> between 1990 and 2003, leading to 9,312 illnesses.

>

[Guest guest]

Hi JW:

So, steam your broccoli for eleven minutes; cauliflower for 16

minutes; brussels sprouts cut in half for six minutes; stir fry bok

choy; put romaine in soup - yes it remains crunchy; cook spinach the

way the japanese do - immerse the stems in boiling water for one

minute, then all of it for one minute more, then rapidly immerse in

cold water to preserve the color, and perhaps much else; ........

anything whose temperature is raised even briefly to 212°F is

sterilized.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

>

> We have virtually quit eating things we can't peel, cook, soak, etc.

> Greens, lettuces are particularly difficult. Some raw veggies are

treated with some kind of chemical that we react to - the runs - even

carefully cleaned and packaged stuff.

> There's no labels required on fresh stuff, so how can I know? The

second hour on the john.

>

> Notice the grapes are sticky? I think they soak them in sugar to

slow decay.

>

> Give me the canned. frozen, or something I can peel. Don't even

think about sprouts raw.

> Greens are particularly disturbing because I like greens, but I

don't care how many times I wash them, there's a little bit of fine

Texas grit in them. Surely there's other stuff as well.

>

> Regards.

>

>

> [ ] Vegetables and fruits cause more US

food illnesses

>

>

> http://news./s/nm/20051122/hl_nm/food_dc

>

> Tue Nov 22, 1:23 AM ET

>

> WASHINGTON (Reuters) - Contaminated fruits and vegetables are

causing

> more food-borne illness among Americans than raw chicken or eggs,

> consumer advocates said a in report released on Monday.

>

> Common sources of food illnesses include various bacteria such as

> salmonella and E.coli that can infect humans and animals then make

> their way into manure used to fertilize plants. The practice of

using

> manure fertilizer is more common in Latin America, which has

become a

> growing source of fresh produce for the United States.

>

> " Although poultry has historically been responsible for far more

> Salmonella infections, in the most recent years ... produce seems

to

> be catching up, " the Center for Science in the Public Interest

(CSPI)

> said, calling for tougher federal food safety standards.

>

> In fact, vegetables and fruits triggered 31 outbreaks from 2002 to

> 2003, compared with 29 for chicken and other poultry, according

to the

> report.

>

> Overall, contaminated tomatoes, sprouts and other produce made

28,315

> people sick during 554 outbreaks from 1990 to 2003 -- 20 percent

of

> all cases CSPI analyzed.

>

> Chicken made 14,729 people sick in 476 outbreaks, and eggs were

> responsible for 10,847 illnesses from 329 outbreaks, according to

the

> group.

>

> " Pathogens can adhere to the rough surfaces of fruits and

vegetables,

> so consumers should take precautions, such as washing produce

under

> running water, " the report said, adding people should " still eat

> plenty of produce. "

>

> Food-related infections cause a range of problems from discomfort

to

> severe dehydration and death, but most problematic organisms can

be

> killed when food is cooked long enough at high enough

temperatures.

>

> Not all people exposed to an outbreak get sick, but those who do

can

> experience vomiting, diarrhea and fever, among other problems for

> about a week. Some experience no symptoms but can infect others.

>

> The report found seafood was the largest cause of outbreaks but

led to

> fewer illnesses than other foods. There have been 899 such

outbreaks

> between 1990 and 2003, leading to 9,312 illnesses.

>

[Guest guest]

Rodney,

No argument, but if I were to steam broccoli for 11 minutes, it would be pretty well cooked, like boiling. I preferred it just bright green. Cooking of course does kill bacteria, but it doesn't necessarily get out the stuff I'm taking about. I think maybe boiling works ok.

I'm thinking of ways that work everyday, at least most days, reliably well.

If I put it in soup, which I've to come to make more often, is boiling and it extracts maybe some of the bad stuff.

Maybe I can throw in the grapes after washing. (ha)

I do use raisins in casseroles. Raisins are something you can wash before eating. Lotsa sugar, sand, grit, stems, ie, quality decline.

So far the prunes are holding up.

Regards.

[ ] Re: Vegetables and fruits cause more US food illnesses

Hi JW:So, steam your broccoli for eleven minutes; cauliflower for 16 minutes; brussels sprouts cut in half for six minutes; stir fry bok choy; put romaine in soup - yes it remains crunchy; cook spinach the way the japanese do - immerse the stems in boiling water for one minute, then all of it for one minute more, then rapidly immerse in cold water to preserve the color, and perhaps much else; ........ anything whose temperature is raised even briefly to 212°F is sterilized.Rodney.>> We have virtually quit eating things we can't peel, cook, soak, etc.> Greens, lettuces are particularly difficult. Some raw veggies are treated with some kind of chemical that we react to - the runs - even carefully cleaned and packaged stuff.> There's no labels required on fresh stuff, so how can I know? The second hour on the john. > > Notice the grapes are sticky? I think they soak them in sugar to slow decay. > > Give me the canned. frozen, or something I can peel. Don't even think about sprouts raw. > Greens are particularly disturbing because I like greens, but I don't care how many times I wash them, there's a little bit of fine Texas grit in them. Surely there's other stuff as well. > > Regards.>

[Guest guest]

Rodney,

No argument, but if I were to steam broccoli for 11 minutes, it would be pretty well cooked, like boiling. I preferred it just bright green. Cooking of course does kill bacteria, but it doesn't necessarily get out the stuff I'm taking about. I think maybe boiling works ok.

I'm thinking of ways that work everyday, at least most days, reliably well.

If I put it in soup, which I've to come to make more often, is boiling and it extracts maybe some of the bad stuff.

Maybe I can throw in the grapes after washing. (ha)

I do use raisins in casseroles. Raisins are something you can wash before eating. Lotsa sugar, sand, grit, stems, ie, quality decline.

So far the prunes are holding up.

Regards.

[ ] Re: Vegetables and fruits cause more US food illnesses

Hi JW:So, steam your broccoli for eleven minutes; cauliflower for 16 minutes; brussels sprouts cut in half for six minutes; stir fry bok choy; put romaine in soup - yes it remains crunchy; cook spinach the way the japanese do - immerse the stems in boiling water for one minute, then all of it for one minute more, then rapidly immerse in cold water to preserve the color, and perhaps much else; ........ anything whose temperature is raised even briefly to 212°F is sterilized.Rodney.>> We have virtually quit eating things we can't peel, cook, soak, etc.> Greens, lettuces are particularly difficult. Some raw veggies are treated with some kind of chemical that we react to - the runs - even carefully cleaned and packaged stuff.> There's no labels required on fresh stuff, so how can I know? The second hour on the john. > > Notice the grapes are sticky? I think they soak them in sugar to slow decay. > > Give me the canned. frozen, or something I can peel. Don't even think about sprouts raw. > Greens are particularly disturbing because I like greens, but I don't care how many times I wash them, there's a little bit of fine Texas grit in them. Surely there's other stuff as well. > > Regards.>

[Guest guest]

Hi All,

I have no such difficulties with lettuce and the likes. There is always dirt

residue in my meal bucket food combination that includes blended endive from our

garden. Store-bought Romaine lettuce is rinsed for the outside leaves only.

--- jwwright <jwwright@...> wrote:

> We have virtually quit eating things we can't peel, cook, soak, etc.

> Greens, lettuces are particularly difficult. Some raw veggies are treated with

> some kind of chemical that we react to - the runs - even carefully cleaned and

> packaged stuff.

> There's no labels required on fresh stuff, so how can I know? The second hour

on

> the john.

Al Pater, PhD; email: old542000@...

__________________________________

- PC Magazine Editors' Choice 2005

http://mail.

[Guest guest]

Hi All,

I have no such difficulties with lettuce and the likes. There is always dirt

residue in my meal bucket food combination that includes blended endive from our

garden. Store-bought Romaine lettuce is rinsed for the outside leaves only.

--- jwwright <jwwright@...> wrote:

> We have virtually quit eating things we can't peel, cook, soak, etc.

> Greens, lettuces are particularly difficult. Some raw veggies are treated with

> some kind of chemical that we react to - the runs - even carefully cleaned and

> packaged stuff.

> There's no labels required on fresh stuff, so how can I know? The second hour

on

> the john.

Al Pater, PhD; email: old542000@...

__________________________________

- PC Magazine Editors' Choice 2005

http://mail.

[Guest guest]

I guess what I'm really saying is I'm less concerned about bacteria (or grit) than the chemicals they've been soaked in or sprayed with. I wouldn't be concerned as much with stuff from my own garden. I can tell you I've never gotten sick from frozen or canned food, but I have gotten runs several times from sprouts, lettuces, greens, probably because they're more difficult to wash.

And I would prefer not dipping them in disinfectant.

However, when I make pesto I do wash the basil, dry it, and rinse in vinegar.

TOL, maybe I should put vinegar on my salads, instead of nothing.

The other thing is, how much bacteria lays around in 40 deg soil at your latitude?

A lot of our veggies come from farther south, like Mexico.

Regards.

Re: [ ] Vegetables and fruits cause more US food illnesses

Hi All,I have no such difficulties with lettuce and the likes. There is always dirtresidue in my meal bucket food combination that includes blended endive from ourgarden. Store-bought Romaine lettuce is rinsed for the outside leaves only.--- jwwright <jwwright@...> wrote:> We have virtually quit eating things we can't peel, cook, soak, etc.> Greens, lettuces are particularly difficult. Some raw veggies are treated with> some kind of chemical that we react to - the runs - even carefully cleaned and> packaged stuff.> There's no labels required on fresh stuff, so how can I know? The second hour on> the john.Al Pater, PhD; email: old542000@...

[Guest guest]

I guess what I'm really saying is I'm less concerned about bacteria (or grit) than the chemicals they've been soaked in or sprayed with. I wouldn't be concerned as much with stuff from my own garden. I can tell you I've never gotten sick from frozen or canned food, but I have gotten runs several times from sprouts, lettuces, greens, probably because they're more difficult to wash.

And I would prefer not dipping them in disinfectant.

However, when I make pesto I do wash the basil, dry it, and rinse in vinegar.

TOL, maybe I should put vinegar on my salads, instead of nothing.

The other thing is, how much bacteria lays around in 40 deg soil at your latitude?

A lot of our veggies come from farther south, like Mexico.

Regards.

Re: [ ] Vegetables and fruits cause more US food illnesses

Hi All,I have no such difficulties with lettuce and the likes. There is always dirtresidue in my meal bucket food combination that includes blended endive from ourgarden. Store-bought Romaine lettuce is rinsed for the outside leaves only.--- jwwright <jwwright@...> wrote:> We have virtually quit eating things we can't peel, cook, soak, etc.> Greens, lettuces are particularly difficult. Some raw veggies are treated with> some kind of chemical that we react to - the runs - even carefully cleaned and> packaged stuff.> There's no labels required on fresh stuff, so how can I know? The second hour on> the john.Al Pater, PhD; email: old542000@...

[Guest guest]

Well JW:

What I think we know is: A) that heat kills all bugs, and people

who eat vegetables get a lot less cancer.

So if I briefly cook my greens, including romaine, I am not concerned

about bugs. And because of the lower cancer rates I am not concerned

about the chemicals either. Nor do I seem to be affected by them.

But if you are affected by them, even when they are cooked to 212°F,

then clearly it is not the bugs. It must be something else.

But I don't have that problem with greens. And I don't always cook

them. I don't worry about grit either. Although I do do my best,

usually successfully, to eliminate it. But not for health reasons.

Cooked grit should be pretty harmless I figure. Heck, some birds and

camels eat stones I believe. But I try to resist the urge when

possible ; ^ )))

Rodney.

>

> > We have virtually quit eating things we can't peel, cook, soak,

etc.

> > Greens, lettuces are particularly difficult. Some raw veggies

are treated with

> > some kind of chemical that we react to - the runs - even

carefully cleaned and

> > packaged stuff.

> > There's no labels required on fresh stuff, so how can I know?

The second hour on

> > the john.

>

> Al Pater, PhD; email: old542000@y...

>

[Guest guest]

Well JW:

What I think we know is: A) that heat kills all bugs, and people

who eat vegetables get a lot less cancer.

So if I briefly cook my greens, including romaine, I am not concerned

about bugs. And because of the lower cancer rates I am not concerned

about the chemicals either. Nor do I seem to be affected by them.

But if you are affected by them, even when they are cooked to 212°F,

then clearly it is not the bugs. It must be something else.

But I don't have that problem with greens. And I don't always cook

them. I don't worry about grit either. Although I do do my best,

usually successfully, to eliminate it. But not for health reasons.

Cooked grit should be pretty harmless I figure. Heck, some birds and

camels eat stones I believe. But I try to resist the urge when

possible ; ^ )))

Rodney.

>

> > We have virtually quit eating things we can't peel, cook, soak,

etc.

> > Greens, lettuces are particularly difficult. Some raw veggies

are treated with

> > some kind of chemical that we react to - the runs - even

carefully cleaned and

> > packaged stuff.

> > There's no labels required on fresh stuff, so how can I know?

The second hour on

> > the john.

>

> Al Pater, PhD; email: old542000@y...

>

[Guest guest]

Maybe my gut (and my wife's ) has gotten more sensitive to stuff as we got older, but you can be sure we are more careful about what we order and what we eat.

The only case of canned poisoning I ever heard is my mother with some tomato juice in 1946. Both my bro and I knew it was bad but she wasn't going to throw it away - Ptomaine.

So I can toss stuff easily, if it smells or tastes the least odd. Fresh stuff it's hard to tell. It just doesn't have the smell say of rotten fish.

I'm not so sure the future findings of the veggies versus cancer, eg, will be so reassuring. Diff foods from diff places.

Wonder if anyone truly knows all the stuff that can be on store bought romaine?

Regards.

[ ] Re: Vegetables and fruits cause more US food illnesses

Well JW:What I think we know is: A) that heat kills all bugs, and people who eat vegetables get a lot less cancer. So if I briefly cook my greens, including romaine, I am not concerned about bugs. And because of the lower cancer rates I am not concerned about the chemicals either. Nor do I seem to be affected by them. But if you are affected by them, even when they are cooked to 212°F, then clearly it is not the bugs. It must be something else. But I don't have that problem with greens. And I don't always cook them. I don't worry about grit either. Although I do do my best, usually successfully, to eliminate it. But not for health reasons. Cooked grit should be pretty harmless I figure. Heck, some birds and camels eat stones I believe. But I try to resist the urge when possible ; ^ )))Rodney.>> I guess what I'm really saying is I'm less concerned about bacteria (or grit) than the chemicals they've been soaked in or sprayed with. I wouldn't be concerned as much with stuff from my own garden. I can tell you I've never gotten sick from frozen or canned food, but I have gotten runs several times from sprouts, lettuces, greens, probably because they're more difficult to wash. > And I would prefer not dipping them in disinfectant.> However, when I make pesto I do wash the basil, dry it, and rinse in vinegar.> > TOL, maybe I should put vinegar on my salads, instead of nothing.> The other thing is, how much bacteria lays around in 40 deg soil at your latitude?> A lot of our veggies come from farther south, like Mexico.> > Regards.

[Guest guest]

Maybe my gut (and my wife's ) has gotten more sensitive to stuff as we got older, but you can be sure we are more careful about what we order and what we eat.

The only case of canned poisoning I ever heard is my mother with some tomato juice in 1946. Both my bro and I knew it was bad but she wasn't going to throw it away - Ptomaine.

So I can toss stuff easily, if it smells or tastes the least odd. Fresh stuff it's hard to tell. It just doesn't have the smell say of rotten fish.

I'm not so sure the future findings of the veggies versus cancer, eg, will be so reassuring. Diff foods from diff places.

Wonder if anyone truly knows all the stuff that can be on store bought romaine?

Regards.

[ ] Re: Vegetables and fruits cause more US food illnesses

Well JW:What I think we know is: A) that heat kills all bugs, and people who eat vegetables get a lot less cancer. So if I briefly cook my greens, including romaine, I am not concerned about bugs. And because of the lower cancer rates I am not concerned about the chemicals either. Nor do I seem to be affected by them. But if you are affected by them, even when they are cooked to 212°F, then clearly it is not the bugs. It must be something else. But I don't have that problem with greens. And I don't always cook them. I don't worry about grit either. Although I do do my best, usually successfully, to eliminate it. But not for health reasons. Cooked grit should be pretty harmless I figure. Heck, some birds and camels eat stones I believe. But I try to resist the urge when possible ; ^ )))Rodney.>> I guess what I'm really saying is I'm less concerned about bacteria (or grit) than the chemicals they've been soaked in or sprayed with. I wouldn't be concerned as much with stuff from my own garden. I can tell you I've never gotten sick from frozen or canned food, but I have gotten runs several times from sprouts, lettuces, greens, probably because they're more difficult to wash. > And I would prefer not dipping them in disinfectant.> However, when I make pesto I do wash the basil, dry it, and rinse in vinegar.> > TOL, maybe I should put vinegar on my salads, instead of nothing.> The other thing is, how much bacteria lays around in 40 deg soil at your latitude?> A lot of our veggies come from farther south, like Mexico.> > Regards.