Studies wash produce notions clean

As college students, our needs and wants are at times indistinguishable. If we need a jacket, we want The North Face; we need food, but we want the dining-out experience over a to-go Happy Meal. Frustrating and trying are our circumstances — should we save or splurge? How do we keep the proverbial “budget” without sacrificing the more important aspects of our lives — namely, health?
These questions have been tormenting collegiate generations as long as money itself, though no hard-and-fast solution has been found. “Food,” “sustenance” — whatever you call it — ranks among the top priorities on the typical student’s agenda and one of the highest as far as expenditures go, taking a massive $11 billion toll on the general college population each year.
One of the easiest ways to keep up with the Joneses in the way of health-conscious food choices is to purchase low-calorie, nutrient-rich greens such as lettuce or spinach. And pre-packaged versions are ever more popular. “Boxed lettuce is the way to go,” says design undergraduate Jessica Wolleat. “The package keeps [the produce] fresh longer.” Pre-packaged and pre-washed produce may be convenient, but is it safe?
Although it sounds promising, “triple-washed” in the title is no indication of cleanliness, “Consumer Reports” has found. The rapid growth in the popularity of bagged greens has been accompanied by a not-so-coincidental growth in the number of food-related illnesses.
Recent outbreaks due to the consumption of prepackaged leafy greens include the E. coli and salmonella contaminations in 2006 and 2009, respectively. Both ultimately required recalls. Contamination with harmful bacteria may originate as far back as the produce farm, where greens are especially susceptible to polluted water runoff. Another source is within the preservatives with which manufacturers regularly shower prepackaged produce to prolong shelf life. These chemicals have been proven to be detrimental to the consumer’s health.
In a “Consumer Reports” study of over 200 samples of pre-packaged lettuce and leafy greens, including brands such as Dole and Earthbound Farm Organic, 39 percent were found to exceed the acceptable limits of coliform bacteria, such as E. coli.
In response to food contamination outbreaks, the FDA has begun distributing grants to state and local regulatory agencies to support food protection efforts.
“The grants represent an important step in the FDA’s continued efforts and integrate and improve the effectiveness of food safety systems at the federal, state and local levels,” said Michael Chappell, the FDA’s acting associate commissioner for regulatory affairs.
The National Center for Food Protection and Defense at the University of Minnesota was granted $20 million on a six-year installment plan last week. The money is coming from the U.S. Department of Homeland Security to be utilized in projects to reduce vulnerabilities to intentional contamination in the nation’s food supply. Currently, University research teams are working on various research projects to detect chemical and biological toxic agents and their inactivation.
As science advances, so will the quality and healthiness of the world’s food. New, more sanitary methods of cultivation are being developed on a regular basis. For the time being, however, buying fresh, unpackaged produce seems to be the safest and most health-conscious option, if slightly more time-consuming. Fresh, bulk produce is cheaper, pound-for-pound, than bagged alternatives. In the end, personal priority reigns; saving on preparation time at the risk of your well-being may not be the wisest decision.

Maureen Landsverk welcomes comments at mlandsverk@mndaily.com.