ARE EUROPEAN VEGETABLES SAFE TO EAT?

The super-toxic E.coli bacteria outbreak, centered in Germany, is ongoing and remains unresolved. The culprit is believed to have originated in something the victims ate in Northern Germany. Vegetables - especially cucumbers, tomatoes, lettuce - or bean sprouts, are still the main suspect foods.

As a result, some countries have banned import of either EU vegetables generally, or put a ban on vegetables from Germany or Spain, or on certain specific vegetables (the ones suspected). Russia has taken the most drastic measures, banning import of all raw vegetables from the 27 EU nations. This is bad news for the EU since Russia accounts for about 594 million euros ($853 million) worth of EU vegetable imports a year (2010 data).

The EU delegation sent to Russia yesterday had no luck. The Russian Health Minister remained unconvinced. He said: "The meetings were positive and useful information was exchanged, but until we know where the disease is coming from and how to control it ... the ban will remain in effect.'

But are EU vegetables really dangerous? Personally, I doubt they are any more so than similar vegetables grown and processed in Russia, the United States, United Kingdom, or Canada. EU standards for food safety are very high and well enforced, particularly in some EU member countries. But problems occasionally occur in spite of all the efforts - as they do everywhere else too. If vegetables are eaten raw, the consumer is at higher risk.

Besides, we don't even know yet whether the current E.coli outbreak was indeed caused by European-grown vegetables, or by any vegetables for that matter. It could have been sprouts (a legume - which now seems more likely). Or, it could have been meat, or some other food - or, drinking water. We may never know.

Yes, although I prefer locally grown produce, if I was offered European vegetables, I would eat them. I trust EU standards. And, at the moment we have no proof that EU produce is unsafe.

To your good health,

TSF

ARE FUKUSHIMA CUCUMBERS SAFE?

I just checked my blog statistics for search keywords, and found this exact phrase: "Are Fukushima cucumbers safe?" I have been thinking about cucumbers lately anyway, so this prompted me to address the issue.

A few days ago, while involved in my daily reading of The New York Times, and as always, checking on the situation in Japan, I came across an interview with a Fukushima Prefecture farmer. He was not farming inside the evacuation zone, but nearby. (In the Nakadori area which is the agricultural center of the prefecture). He was saying that he had to throw out his entire crop of cucumbers because no one would buy them. How sad. Having worked with small farmers much of my professional career, I know how devastating the loss of an entire crop can be. And growing some vegetables myself, I know what hard work it is, with so many climatic and wildlife risks involved. And on top of all this, who needs radiation?

But could his cucumbers have been contaminated with radiation, even tens of kilometers from the evacuation area? Yes, they could have been. The radiation waste is spreading much further than the evacutation area, though at lower levels, and any growing vegetables absorb and concentrate such toxic substances.

Back on April 28, I blogged "The Biggest Threat in the U.S. Food Supply." Wait - you are asking what this has to do with Fukushima cucumbers. Well, it does. Radiation in Fukushima cucumbers would be one of those longer term type of hazards in Japan's supply, especially relevant to people who are younger - and particularly children, who will have several decades of life ahead of them. But even then, someone would have to eat radiation-contaminated cucumbers regularly for a while before they were affected. How long it would take, would depend on how badly contaminated they were, and the eater's own age and health.

But take Salmonella bacteria in cucumbers (as occurred in the U.S. food supply - see Post of May 3). If cucumbers in Japan were carrying Salmonella, eating just half a contaminated cucumber could be enough to cause a case of food poisoning.

So particularly if you are older, I would not worry about eating a few Fukushima cucumbers. But wash it well and peel it, and don't eat a cucumber a day for several months.

To your good health,
TSF

MORE RADIATION CONTAMINATION IN FOOD IN JAPAN

So the latest news is that above-safety radiation levels have been found in 11 types of vegetables (as well as in milk, water) in Japan. Some of these veggies are growing 60km or more away from the Fukushima power plant. I am not surprised. As testing continues, it will find more - also in fruit, and eventually in meat, fish. As in the case of Chernobyl, rain is speeding up such food contamination.

The World Health Organization says that there is no evidence of radiation-contaminated food reaching other countries. Let's hope. Japan does export certain fruit, vegetables, dairy products and seafood to Hong Kong, China and the United States, as well as to other places.

China has now announced that it is monitoring food imports from Japan and South Korea has also said that it is expanding inspection of Japanese food. So far, Australia and the U.S. seem to feel there's no need for extra precautions. This may change.

In the meantime, remember that although the levels of radioiodine are above those considered safe, you still won't get much from just a few meals to hurt you.

TSF

GROWING YOUR OWN ORGANIC VEGETABLES

I decided it was time to tell the truth about my success as an urban organic farmer - particularly when it comes to those super-organic vegetables. Unfortunately, things are not nearly as good as I would like them to be.

For one thing, not everything I plant actually grows well. Those "baby" veggies seem to be attacked by anything and everything - molds, insects, snails, squirrels, deer, and who knows what else. I suppose it is the same as with infant humans - they are simply more vulnerable - and delicious. Here is photographic evidence of what those cabbages that you see in my Facebook profile photo taken a couple of months ago look like today. Pathetic!

Was I neglectful? Probably. I never did get around to putting up that copper barrier around them, that I meant to. Somehow the holidays (and the book) just took all my time. Besides, who feels like doing gardening in icy rain?

The second truth is that when they do grow to an edible stage, those organic vegetables often do not look anything like those perfect mass produced ones that you can buy in the supermarket. But believe me, they taste a lot better - and are more healthy. And although I always believe in having food look visually appealing, I am telling myself that perfection is boring. They are simply an artistic interpretation -like those freshly picked carrots below, or the smaller broccoli, zuccini and herbs, or the last of those imperfect Heirloom tomatoes that date back a couple of months.

TSF