Salad Mix Processing
Thu, 5 Mar 1998 09:59:59 EST
As the danger of food born pathogens has awakened the state and federal
government to the methods farmers use to clean and process salad greens and
sprouts, I wonder how far regulations will go. Some say we are headed toward
dunking everything we harvest and bunch in clorinated water in a stainless
steel room. The definition of processing vegetables is tightening up. Some
farmers I know have stopped producing alfalfa sprouts and salad mix because
they lack a code kitchen (which is now required here in California).
The question in my mind is where is this going? Is food still organic after
its dipped in clorinated water? Are these kinds of regulations going to add
one more step that keeps small farmers from entering the marketplace?
I believe that consumers need some assurance that their salad mix was washed
in clean water. I realize the impact that food born poisonings from organic
food can do the the market place. Any Discussion?
Molino Creek Farming Collective
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