Fw: [BITES-L] bites Aug.13/10
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bites Aug.13/10
SOUTH CAROLINA Splash Pad reopens after crypto case with new rules, guidelines
Nosestretcher alert: ILLINOIS paper perpetuates stereotypes about local food
Food safety surveys still suck; someone's making money off crap
Is food service in sporting stadiums, or anywhere, really doing everything to reduce risk of foodborne illness?
WASHINGTON: E. coli at club sent county into action
UK: Agency advice on scombrotoxic fish poisoning
Outbreak of trichinellosis in ARGENTINA
US: Investigation announcement: Multistate outbreak of human typhoid fever infections associated with frozen mamey fruit pulp
US: Senators agree on framework of food safety bill
US; Raw almond producers fight fed rules
US FDA head says CHINA improving food, drug safety
Occurrence and characterization of Shiga toxin–producing Escherichia coli in raw meat, raw milk, and street vended juices in Bangladesh
Specialty food safety concerns and multilingual resource needs: An online survey of public health inspectors
Comparison of detection methods for Escherichia coli O157 in beef livers and carcasses
Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli
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SOUTH CAROLINA Splash Pad reopens after crypto case with new rules, guidelines
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143637/10/08/14/south-carolina-splash-pad-reopens-after-crypto-case-new-rules-guidelines
Wandering around Brisbane on a Saturday afternoon we came upon the splash park and beach at Southbank, close to downtown.
Sorenne did some impromptu playing, and I noticed at least three little kids running around naked. The lifeguard soon happened along and told the parents to at least put a diaper on the toddlers. I asked the lifeguard, was that to prevent little ones pooping in the splash park and he said, he didn't know, it was just policy.
It's a good policy.
WIS reports the Splash Pad at Drew Wellness Center is back open after being closed for nearly a month when a child was found sick with a case of the parasite cryptosporidium.
Since then, the city has revamped its procedures for keeping track of how the pad is maintained.
Ray Borders-Gray with the Drew Wellness Center, said,
"After what happened, we took a good hard look how we were doing business. The standard Operating Procedures for the Splash Pad is now written down, all staff have taken a look at it, the standards are now here on site, so if anyone has any questions about what should happen, when it should happen. …
"We are asking people to wear the proper swim attire. We want to make sure the little ones are in the diaper swim pants and we ask that people do not bring their pets to the Splash Pad."
http://www.wistv.com/Global/story.asp?S=12963985
Nosestretcher alert: ILLINOIS paper perpetuates stereotypes about local food
12.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143634/10/08/13/nosestretcher-alert-illinois-paper-perpetuates-stereotypes-about-local-food
The reporters at the Rockford Register Star in Illinois probably meant well, with a feature about the important role of local food inspectors, but they sorta ruin it by beginning the story with:
If you haven't grown it, cleaned it and cooked your food yourself, you're eating at your own risk.
It is entirely possible to grow food, and clean it and cook it all by yourself – and completely mess things up and make people barf.
Back to the story, Winnebago County Health Department sanitarians Gail Goldman and Karen Hobbs and four colleagues work to cut the risk of foodborne illness by checking out more than 1,600 establishments such as restaurants, grocery stores, schools, hospitals, nursing homes, gas stations, concession stands and other places offering food and drinks for public consumption.
In 2009, the Health Department's sanitarians performed 5,109 inspections the most important part of which, Goldman and Hobbs said, was education.
Hobbs said the last thing that made her think she has seen everything on the job was "a towel used to wipe a cutting board and then used to wipe a face. There was quite a bit of education going on that day."
http://www.rrstar.com/carousel/x839829593/They-check-food-safety-so-you-dont-have-t
Food safety surveys still suck; someone's making money off crap
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143635/10/08/13/food-safety-surveys-still-suck-someone%E2%80%99s-making-money-crap
In the latest ridiculously expensive survey of Canadians, 77 per cent of Canadians said they were either "very" or "somewhat" concerned with the safety of the food they eat, up from 66 per cent in 2007,
The Ipsos Reid poll conducted for Postmedia News found 87 per cent agree that they trust food that comes from Canada more than food that comes from abroad, with 85 per cent of respondents saying they make an effort to buy locally-grown and produced food.
So, Canadians trust Maple Leaf and their listeria-laden cold cuts more than stuff from other places?
Debbie Field, executive director of the Toronto-based food advocacy group FoodShare, said,
"Even though it seems silly and a bit utopian to imagine small producers being safer, what people like me believe is that it's true. You'll always have some problem, you'll always have contamination, you'll always have some airborne illness. But if it's kept local, its impact is much smaller."
The only way to verify such claims is to assess foodborne illness rates on a per-meal-eaten basis. No one has done that.
http://www.vancouversun.com/health/Most+Canadians+concerned+over+food+safety+Poll/3387097/story.html
Is food service in sporting stadiums, or anywhere, really doing everything to reduce risk of foodborne illness?
13.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143636/10/08/13/food-service-sporting-stadiums-or-anywhere-really-doing-everything-reduce-risk-
In the aftermath of the ESPN reports on less-than-desirable conditions at stadium and arena eateries across North American, spokesthingy John Althardt of Lucas Oil Stadium – that's where Peyton Manning and the Indianapolis Colts play – told WIBC,
"Everything is being done to ensure that the events and the food service at Lucas Oil Stadium are all what we expect them to be, and we'll continue to do so."
Are they really doing everything? Are they using new food messages and new media to really establish a culture of food safety amongst all employees? Are they posting food safety infosheets in common employee areas? Are they creating a system of rewards for good food safety behavior, telling sick employees to stay home from work, and that food accidentally mishandled is thrown out?
Walk the talk, Althardt.
http://www.wibc.com/news/Story.aspx?ID=1263439
WASHINGTON: E. coli at club sent county into action
13.aug.10
The Columbian
Stephanie Rice
http://www.columbian.com/news/2010/aug/13/e-coli-club-county/
No one else has tested positive for E. coli following last week's announcement that a child who tested positive had played at Lake Shore Athletic Club.
Dr. Alan Melnick, Clark County's health officer, said results of 10 tests are pending.
It takes 48 hours to get results, he said Thursday.
Melnick said the supervised play area at the west Hazel Dell athletic club, which closed Aug. 5 and was thoroughly disinfected, may be allowed to reopen Monday if all of the pending tests are negative.
After a parent of the child who tested positive contacted the county health department, Melnick issued a press release to alert parents whose children visited the play area between July 10 and Aug. 4.
Melnick said the health department has contacted approximately 225 people.
He said staff at the athletic club had an attendance sheet with the name of every child who had been in the play area, but some contact numbers for parents had not been updated, which prompted the county to send out a news release.
Melnick said the county also sent a notice to health care providers.
He said 33 children and four staff members were considered "probable" cases for E. coli, as they had experienced gastrointestinal distress. Melnick said that he recommended all of the probable cases to submit stool samples, the only way to confirm E. coli O157:H7.
UK: Agency advice on scombrotoxic fish poisoning
13.aug.10
Food Standards Agency
http://www.food.gov.uk/news/newsarchive/2010/aug/sfp
The Food Standards Agency is reminding caterers and consumers of the importance of refrigerating fish properly, following a number of incidents involving scombrotoxic fish poisoning during the summer.
Scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring. It is caused when fish and fish products are not refrigerated correctly. Warmer temperatures allow bacteria to multiply and produce a chemical called histamine at levels that can make people ill if it's eaten. Cooking the fish will not destroy histamine.
Four incidents of scombrotoxic fish poisoning have been reported to the Health Protection Agency between the end of June and the end of July, which resulted in 10 people becoming ill. All of the outbreaks involved catering establishments and are thought to have resulted from poor food handling or inadequate refrigeration.
Symptoms are similar to those of an allergic reaction; they include skin rash, low blood pressure, vomiting and diarrhoea. Symptoms also include headaches, dizziness, palpitations, and abdominal cramps. Symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours.
Storing fish safely
The Agency advises caterers and consumers to:
* put fish in the fridge or freezer (in covered containers) as soon as possible – ensure that fridges or chilled display equipment are set at a temperature of 5˚C or below, and freezers are set to a minimum of -18°C
* thaw fish in the fridge overnight, or to thaw it more quickly, use a microwave. Use the 'defrost' setting and stop when the fish is icy but flexible
* wash hands thoroughly before and after handling fish
* buy fish from a reliable source
As well as following this advice for fresh fish, it also applies to fish products (e.g. canned tuna after it's been opened).
Outbreak of trichinellosis in ARGENTINA
09.aug.10
El Argentino
http://www.diarioelargentino.com.ar/noticias/78825/un-brote-de-triquinosis-afecto-a-treinta-personas-en-pueblo-belgrano
About 30 residents of Pueblo General Belgrano [Entre Rios province] have been diagnosed with trichinellosis, a disease transmitted through the ingestion of pork, horse, or boar meat contaminated with a microscopic parasite.
Among those affected are at least 10 court workers in Gualeguaychu and the intendant [head of the local government] of Pueblo Belgrano, Francisco Fiorotto, who confirmed to Diario El Argentino the suspicions that it could be an outbreak of trichinellosis. Nonetheless, he called for prudence until the results of the samples obtained from the area and from those affected are known.
As reported, the original focus is believed to be a butcher shop in Pueblo Belgrano, where several of those infected acquired salami and pork meat. The Epidemiology Department sent 2 residents who work in the area to determine the cause of the outbreak of trichinellosis. "There are several suspected cases of trichinellosis," said the local health director, Martin Piaggio.
According to reports from 2 health centers, some of those infected reported having fever, muscle aches, swollen eyes, and diarrhea, all symptoms consistent with [trichinellosis], although none was admitted to hospital. Blood samples were taken in the Hospital Centenario health area and sent to the laboratories indicated by the provincial Epidemiology Department. Faced with a possible outbreak of trichinellosis, the Pueblo Belgrano Development Board decided, "To prohibit the production of slaughter by-products and the transport and marketing of pork and its by-products." The board also asked that anyone with the symptoms mentioned "go to the Carlos Artusi Health Center in Pueblo Belgrano, or directly to the Hospital Centenario in Gualeguaychu, for the correct diagnosis and treatment of the disease."
Finally, the Board announced that it "will be on permanent alert with the purpose of continuing to implement and analyze the measures that may arise from to this health issue."
US: Investigation announcement: Multistate outbreak of human typhoid fever infections associated with frozen mamey fruit pulp
12.aug.10
CDC
http://www.cdc.gov/salmonella/typhoidfever/index.html
CDC is collaborating with public health officials in two states and the U.S. Food and Drug Administration (FDA) to investigate an outbreak of Salmonella infections, serotype Typhi. Salmonella Typhi is the bacterium that causes typhoid fever. Typhoid fever is a very rare illness in the United States among non-international travelers and can cause serious symptoms, often times requiring hospitalization. Typhoid fever is contracted when food and water are contaminated by an infected individual and are then consumed by other people. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of this outbreak.
As of 9:00am EDT on August 12, 2010, a total of 7 confirmed and 2 probable individuals infected with a matching strain of Salmonella serotype Typhi have been reported from 2 states since May 25, 2010. Confirmed cases are persons with illness on or after January 1, 2010 and a DNA fingerprint matching the outbreak strain. Probable cases are persons with a Salmonella Typhi infection and a strong epidemiologic link to the outbreak. The number of ill persons identified in each state with this strain is as follows: CA (3 confirmed and 2 probable) and NV (4 confirmed).
Among persons with reported illness onset dates available, illnesses began between April 10, 2010, and July 23, 2010. Infected individuals range in age from 4 to 31 years old and the median age is 21 years. Sixty-seven percent (67%) of cases are female and 100 percent report Hispanic ethnicity. Among 7 patients with available clinical information, 5 (71%) were hospitalized. Five (83%) of 6 patients interviewed reported no international travel in the 60 days prior to illness onset. As of August 12, 2010, no deaths attributed to this infection have been reported.
The outbreak can be visually described with a chart showing the number of persons who became ill each day. This chart is called an epidemic curve or epi curve. Illnesses that occurred after May 30, 2010, might not yet be reported due to the time it takes between when a person becomes ill, when laboratory testing is completed, when the diagnosis is confirmed, and when the illness is reported. For typhoid fever outbreaks, this takes an average of 8-10 weeks. This delay is denoted by the gray box on the epi curve.
Investigation of the Outbreak
CDC and public health officials in two states conducted an epidemiologic study comparing foods eaten by ill and well persons. Among interviewed ill persons, 5 (71%) of 7 reported consuming frozen mamey fruit pulp in a milkshake or smoothie, also called a "batido" or "licuado." Upon further investigation, it was found that 4 (80%) of 5 ill persons consumed Goya brand frozen mamey fruit pulp. Among well persons, 0 (0%) of 33 reported exposure to frozen mamey fruit pulp. No other food was found to be associated with illness. These results suggest that eating frozen mamey fruit pulp is a likely source of these illnesses. This investigation is ongoing. CDC and its public health partners will update the public on the progress of this investigation as information becomes available.
Mamey, also called "zapote" or "sapote," is a tropical fruit grown primarily in Central and South America. It is prepared by removing the inner seed and consuming the flesh raw, or adding it to milkshakes, jellies, or other foods or beverages. When preparing frozen mamey fruit pulp, it is peeled and mashed, and then consumed as a shake or smoothie. Frozen mamey fruit pulp can be purchased in grocery stores throughout the U.S., and packages have a 2-3 year shelf life.
Clinical Features/Signs and Symptoms
Most persons infected with Salmonella Typhi develop high and sustained fever, headache, constipation, malaise, chills, and myalgia 2 to 5 weeks after infection. Infection is usually diagnosed by a blood culture. The illness can last from 3 to 4 weeks and infections may be severe or fatal if untreated. Typhoid fever should be treated with appropriate antimicrobial medications. More general information about Salmonella Typhi can be found here.
Advice to Consumers
* Until further notice, do not eat or drink Goya brand frozen mamey fruit pulp.
* Individuals who think they might have become ill from eating frozen mamey fruit pulp should consult their health care providers.
General Information
* Typhoid Fever
* Description of the Steps In a Foodborne Outbreak Investigation
* CDC's Role During a Multi-State Foodborne Outbreak Investigation
CDC's Role in Food Safety
As an agency within the U.S. Department of Health and Human Services (HHS), CDC leads federal efforts to gather data on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts. CDC is not a food safety regulatory agency but works closely with the food safety regulatory agencies, in particular with HHS's U.S. Food and Drug Administration (FDA) and the Food Safety and Inspection Service within the United States Department of Agriculture (USDA). CDC also plays a key role in building state and local health department epidemiology, laboratory, and environmental health capacity to support foodborne disease surveillance and outbreak response. Notably, CDC data can be used to help document the effectiveness of regulatory interventions.
US: Senators agree on framework of food safety bill
12.aug.10
Associated Press
Kevin Freking
http://www.google.com/hostednews/ap/article/ALeqM5g1z9UqynEhIV_iKJo4OxmOkkkhgQD9HI74TO0
WASHINGTON -- A bipartisan group of senators said Thursday they have reached agreement on legislation designed to enhance the safety of the nation's food supply, setting the stage for the full Senate to take up the measure later this year.
The bill would give the Food and Drug Administration the power to order a food recall rather than merely request one. The agency would also increase the frequency of inspections at processing plants and other facilities. The food industry itself would help pay for the increased inspections through additional fees.
US; Raw almond producers fight fed rules
13.aug.10
Associated Press
Trevor Hunnicutt
http://www.google.com/hostednews/ap/article/ALeqM5hsu-E5ADxOZncGDLy9anHHyZHjHQD9HIFBJG0
FRESNO, Calif. -- USDA adopted the regulations requiring that nuts be steamed or treated with a chemical in response to salmonella outbreaks in 2001 and 2004 blamed on raw almonds that left some sickened.
Grower Glenn Anderson, who isn't among the plaintiffs, called the USDA rules misguided, adding, "We are as clean as or cleaner than a pasteurized product. My customers are willing to take that risk."
Those challenging the USDA scored a legal victory last week when a U.S. Court of Appeals judge ruled they could proceed with a lawsuit challenging the regulations.
The almond producers, not all of whom are organic, said the rules have sabotaged their businesses by not allowing them to compete with foreign-produced raw almonds.
They also objected to requirements that they steam the nuts or spray them with propylene oxide, which is widely used but concerns some farmers because it has been identified by the Environmental Protection Agency as a probable carcinogen. The EPA allows the use of PPO, as it is known, in small amounts not believed to harm human health.
US FDA head says CHINA improving food, drug safety
13.aug.10
Associated Press
Elaine Kurtenbach
http://www.google.com/hostednews/ap/article/ALeqM5hzWUQ-DZs-xHdM-lxNnqWob-0uGQD9HIGEQO0
SHANGHAI -- The head of the U.S. Food and Drug Administration says China is improving its oversight of its exporters following a slew of scandals over bogus or substandard drugs and foods ranging from vaccines and infant formula to dog chow.
FDA Commissioner Margaret Hamburg said Friday that Chinese officials she spoke with during her first visit to China since she was appointed were pursuing a "common agenda" to improve manufacturing practices and regulation of complex supply chains for the food and drug industries.
"I leave feeling very encouraged by the partnership we've developed here," Hamburg said.
"This is a priority for China as it is for the United States," she said.
Occurrence and characterization of Shiga toxin–producing Escherichia coli in raw meat, raw milk, and street vended juices in Bangladesh
12.aug.10
Foodborne Pathogens and Disease
Mohammad A. Islam, Abdus S. Mondol, Ishrat J. Azmi, Enne de Boer, Rijkelt R. Beumer, Marcel H. Zwietering, Annet E. Heuvelink, Kaisar A. Talukder
http://www.liebertonline.com/doi/abs/10.1089/fpd.2010.0569
Abstract
The major objective of this study was to investigate the prevalence of Shiga toxin (Stx)–producing Escherichia coli (STEC) in different types of food samples and to compare their genetic relatedness with STEC strains previously isolated from animal sources in Bangladesh. We investigated a total of 213 food samples, including 90 raw meat samples collected from retail butcher shops, 20 raw milk samples from domestic cattle, and 103 fresh juice samples from street vendors in Dhaka city. We found that more than 68% (n=62) of the raw meat samples were positive for the stx gene(s); 34% (n=21) of buffalo meats and 66% (n=41) of beef. Approximately 10% (n=2) of the raw milk and 8% (n=8) of the fresh juice samples were positive for stx. We isolated STEC O157 from seven meat samples (7.8%), of which two were from buffalo meats and five from beef; and no other STEC serotypes could be isolated. We could not isolate STEC from any of the stx-positive raw milk and juice samples. The STEC O157 isolates from raw meats were positive for the stx2, eae, katP, etpD, and enterohemorrhagic E. coli hly virulence genes, and they belonged to three different phage types: 8 (14.3%), 31 (42.8%), and 32 (42.8%). Pulsed-field gel electrophoresis (PFGE) typing revealed six distinct patterns among seven isolates of STEC O157, suggesting a heterogeneous clonal diversity. Of the six PFGE patterns, one was identical and the other two were ≥90% related to PFGE patterns of STEC O157 strains previously isolated from animal feces, indicating that raw meats are readily contaminated with fecal materials. This study represents the first survey of STEC in the food chain in Bangladesh.
Specialty food safety concerns and multilingual resource needs: An online survey of public health inspectors
12.aug.10
Foodborne Pathogens and Disease
Mai T. Pham, Andria Q. Jones, Jan M. Sargeant, Barbara J. Marshall, Catherine E. Dewey
http://www.liebertonline.com/doi/abs/10.1089/fpd.2010.0580
Abstract
The province of Ontario, Canada, has a highly diverse and multicultural population. Specialty foods (i.e., foods from different cultures) are becoming increasingly available at retail food outlets and foods service establishments across the province; as a result, public health inspectors (PHIs) are increasingly required to assess the safety of foods with which they may be unfamiliar. The aim of this study was to investigate the concerns, perceptions, and self-identified needs of PHIs in Ontario with regard to specialty foods and food safety information resources in languages other than English. A cross-sectional online survey of 239 PHIs was conducted between April and June 2009. The study found that while some food safety information resources were available in languages other than English, fewer than 25% of respondents (56/239) were satisfied with the current availability of these resources. With regard to specialty foods, 60% of respondents (143/239) reported at least one specialty food with which they were not confident about their current food safety knowledge, and 64% of respondents (153/239) reported at least one specialty food with which they were dissatisfied with the current availability of food safety information. Therefore, the development of additional food safety information resources for specialty foods, and food safety resources in additional languages may provide enhanced support to PHIs involved in protecting and promoting a safe food supply.
Comparison of detection methods for Escherichia coli O157 in beef livers and carcasses
12.aug.10
Foodborne Pathogens and Disease
Kayoko Ohtsuka, Masayuki Tanaka, Takayasu Ohtsuka, Kosuke Takatori, Yukiko Hara-Kudo
http://www.liebertonline.com/doi/abs/10.1089/fpd.2010.0585
Abstract
Beef organ meat, such as liver, and beef are major food sources contaminated with Escherichia coli O157. This study investigated the detection method of E. coli O157 in beef liver and carcass. In an experiment with beef liver inoculated with E. coli O157, the direct plating method, plating after the immunomagnetic separation (IMS) method, and Shiga toxin (Stx)-producing E. coli detection and E. coli O157 detection loop-mediated isothermal amplification (LAMP) assays were compared for the detection of Stx-producing E. coli O157. Fifty percent and 45% of samples were positive by Stx-producing E. coli detection LAMP assay and E. coli O157 detection LAMP assay, respectively. Thirty-five percent and 10% of samples were positive by the IMS method and direct plating method, respectively. In an examination of beef swab samples, contamination frequencies with E. coli O157 were analyzed by LAMP assays and the IMS method. E. coli O157 was detected in 12 of 230 samples (5.2%). There was no sample positive for E. coli O157 isolation but negative for LAMP assays for Stx gene and O157 antigen gene. Four samples (1.7%) were positive by both LAMP assays but negative by the IMS method. The result that there was no sample positive for the O157 antigen gene, but not the Stx gene, indicated that the IMS method failed to detect E. coli O157. Twenty-nine samples (12.6%) were positive for the Stx gene but not the O157 antigen gene. The results indicated that screening of Stx gene and O157 antigen gene by LAMP assays is effective in saving time and effort to isolate E. coli O157 by the IMS method because the LAMP assay is more sensitive. This suggested that samples positive for Stx gene and O157 antigen gene should be examined by the IMS method to isolate E. coli O157.
Comparison of the effectiveness of acidified sodium chlorite and sodium hypochlorite in reducing Escherichia coli
12.aug.10
Foodborne Pathogens and Disease
Rachel Ramos Elano, Tomoko Kitagawa, Md. Latiful Bari, Susumu Kawasaki, Shinichi Kawamoto, Yasuhiro Inatsu
http://www.liebertonline.com/doi/abs/10.1089/fpd.2010.0595
Abstract
This study was designed to compare the effectiveness of acidified sodium chlorite (ASC) and sodium hypochlorite (NaClO) in reducing several Escherichia coli strains isolated from different retail meat and fresh produce. Forty nonpathogenic E. coli strains were isolated and used in this study. A type strain of E. coli (JCM 1649) and four O157:H7 serotypes of E. coli (CR-3, MN-28, MY-29, and DT-66) were used as reference. In vitro assay results revealed that the viable cell counts of each isolated E. coli strain and control strains exhibited a reduction of 4.3±0.9 log and 7.8±1.7 log CFU/mL after a 3-minute exposure to 100mg/L NaClO and 20mg/L ASC (pH 4.6), respectively, at 25°C, when compared with the viable bacterial counts obtained from phosphate-buffered saline. The one exception was the flocs-forming strain, which showed a reduction of only 1.0 log CFU/mL with both disinfectants. However, reductions of only 1.7±0.3 log and 1.9±0.4 log CFU/g were observed in lettuce after 5 minutes of washing with NaClO and ASC, respectively. On the other hand, reductions of 1.6±0.2 log and 1.6±0.4 log CFU/g were observed in spinach after 5 minutes of washing with NaClO and ASC, respectively. No reduction in the population was observed after washing the inoculated, fresh-cut vegetables with distilled water only. No significant difference in the reduction of E. coli was observed among all the tested strains with both sanitizers in the in vivo assay. These data suggest that the tested sanitizers exhibit a similar reduction of the surface-attached E. coli on leafy vegetables irrespective of the strain source.
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