The Los Angeles Times /California HealthCare Foundation Center for Health Reporting (1/30, Schoch) reports that “food companies headquartered in the Salinas Valley…are rushing to find the ‘perfect wash'” for salad greens. One product, T-128, “a new industrial salad wash additive,” helps to “reduce the risk of bacteria spreading from leaf to leaf during washing, says Jim Brennan, president of New Leaf Food Safety Solutions, the food safety subsidiary of industry giant Taylor Fresh Foods.” Meanwhile, “other researchers are looking at chlorine alternatives, gaseous washes, ultrasound, radiation, even cold plasma – any means to strip that last germ from a leaf of baby spinach or endive or the popular spring mix.”
