Tomatoes & Salmonella

[Guest guest]

Just a heads-up about the salmonella

outbreak in tomatoes. I'm sure most of you have already read about

it. Most likely this has happened because of industrialized farming

techniques along with mass shipping and distribution. When vegetables are

raised in this manner it is difficult to implement good quality control, as in

making sure workers wash their hands, etc. And once picked, the tomatoes

go into coolers. Most tomatoes that are purchased in grocery stores are

at least 3 weeks old!

 

Also, this “scare”

began back in April at a time when there would not be many places in the US

where tomatoes that are grown in mass production would have been " ready "

for distribution. So most likely these tomatoes are coming from Mexico or

other countries.

 

Solution? Tomatoes are VERY easy

to grow. If you have a patio you can grow your own or purchase from local

farmers/growers/farmer's markets. Make sure that ALL produce is washed

thoroughly before cooking or eating. Fill your sink with purified water

and add 2 capfuls of hydrogen peroxide. Let all vegetables sit for 5 minutes -

longer for leafy vegetables. Take out and allow to dry.

 

Colloidal Silver and sodium chlorite would be the best choices for

salmonella. In fact, I personally use sodium chlorite after any

restaurant meal.

 

Don’t allow a “scare”

to keep you from enjoying the wonderful fruits and vegetables of the season - just

remember to insist that everything be washed first - even those fruits and

vegetables with skins that you would normally peel off.

 

Be Well

Loretta

 

 

 

 

 

[Guest guest]

We soak fruit and veg [esp from unknown sources] in dilute food grade peroxide or ozonated water. If you make your own CS, they could be soaked in it or at least wiped with it.

Maracuja

Dr. Loretta Lanphier <drlanphierDr. Loretta Lanphier <drlanphierFriday, June 6, 2008 8:58:41 AM Tomatoes & Salmonella

 

 

 

Just a heads-up about the salmonella outbreak in tomatoes. I'm sure most of you have already read about it. Most likely this has happened because of industrialized farming techniques along with mass shipping and distribution. When vegetables are raised in this manner it is difficult to implement good quality control, as in making sure workers wash their hands, etc. And once picked, the tomatoes go into coolers. Most tomatoes that are purchased in grocery stores are at least 3 weeks old!

 

Also, this “scare” began back in April at a time when there would not be many places in the US where tomatoes that are grown in mass production would have been "ready" for distribution. So most likely these tomatoes are coming from Mexico or other countries.

 

Solution? Tomatoes are VERY easy to grow. If you have a patio you can grow your own or purchase from local farmers/growers/ farmer's markets. Make sure that ALL produce is washed thoroughly before cooking or eating. Fill your sink with purified water and add 2 capfuls of hydrogen peroxide. Let all vegetables sit for 5 minutes - longer for leafy vegetables. Take out and allow to dry.Colloidal Silver and sodium chlorite would be the best choices for salmonella. In fact, I personally use sodium chlorite after any restaurant meal.

 

Don’t allow a “scare” to keep you from enjoying the wonderful fruits and vegetables of the season - just remember to insist that everything be washed first - even those fruits and vegetables with skins that you would normally peel off.

 

Be Well

Loretta

 

 

 

 

 

[Guest guest]

Another thing you can do is buy from your LOCAL farmers' market. The produce are at the most a few hours to two old. Not a week or weeks and they are least handled; from farm to market. Also not prone to contamination from other produce. Fresher...fresher...fresher. Melly