This weekend I continued to work on the Parker and Jarboe E. coli cases — both linked to the consumption of tainted romaine lettuce that was caused by E. coli O157:H7 contaminated cattle feces in the environment. I was also considering what our next move — short of litigation — might be on the quest to rid Salmonella from beef and chicken.
In researching both issues, I came across — again — a 2017 report by the Pew Charitable Trusts entitled “Food Safety from Farm to Fork” — certainly a common and well-used phrase. But is made me consider that we need to think of pathogen reduction pre-harvest as not only of a way of making our meat supply safer, but also as a way to reduce pathogens in the environment that can taint other foods we consume — namely leafy greens.
With former food safety head of Pew,