Ladies, i'd like to make a recommendation.
It probably wouldn't be of much comfort right now, but one thing that i've done for quite a while now is wash all my produce (and you can do it with meat too) in a Clorox bath. Mix 1 TBL of Clorox (others may have additives) for every 1 gallon of water, soak for 30 minutes, (this kills the bacteria) then soak in clean water for 10 minutes. Rinse well, dry and refrigerate. There is a lot of info on it if you Google it.
As to the organics, (which is simply no use of chemicals or tampered genetics) transmission of E-coli is through manure that farmers use as fertilizer. I would imagine that this same fertilizer is used for organics so it wouldn't make any difference.
I also have to wonder, what difference does it make if it's prepacked or loose? Any particular field is not designated for just prepacked. The original spinach could end up loose or prepacked. I wouldn't want any of it.
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