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UK link to E.Coli outbreak

Officials are investigating a possible link between seeds sold by a UK firm and an E. coli outbreak in France.

News agency AFP said 10 people have been affected by E. coli in Bordeaux.

It is thought a number of them had eaten rocket and mustard vegetable sprouts, believed to have been grown from seeds sold by Thompson and Morgan.

The Ipswich-based company told the BBC it had no evidence of a link. The Food Standards Agency (FSA) said no E. coli cases had been reported in the UK.

However, it has revised its guidance and is advising people not to eat raw sprouted seeds, including alfalfa, mung beans (or beansprouts) and fenugreek.

The agency said these should only be eaten if cooked until steaming hot throughout.

A spokeswoman for Thompson and Morgan said the company sold “hundreds of thousands of packets of these seeds” throughout France, the UK and other parts of Europe every year.

“We are very confident the problem is not with our seeds. People can still grow these seeds and use these seeds with absolute confidence,” she said.

“For such a small number of people to have been affected, it does suggest that the problem is perhaps in the local area, how the seeds have been handled or how they have been grown, rather than the actual seeds themselves.”

The company was co-operating fully with investigations, she added.

E.coli bacteria

E.coli bacteria

Paul Hansord, the company’s managing director, said: “We make sure that everything we do is to a high standard.”

He said the firm bought its seeds in bulk from suppliers around the world. The affected seeds may have been sourced from Italy.

Thompson and Morgan also said they did not raise any seeds, instead selling packets via mail order to gardeners.

Seven of those affected by the E. coli outbreak, who ate the sprouts at a country fair at Begres near Bordeaux, needed hospital treatment.

The FSA says it is asking the company for more information about the seeds.

There is no suggestion of a link to the German E. coli outbreak, which came from bean sprouts grown on an organic farm, but two people are said to be infected with a similar strain.

Frederic Lefebvre, France’s secretary of state for consumer affairs, was quoted by AFP recommending “consumers who bought these same products not use them”.


Mr Lefebvre added: “The link between the symptoms and eating of the sprouts so far has not been definitively established.”

The sale of the three seed types – mustard, rocket and fenugreek – has been halted in France.

Thompson and Morgan have provided samples of these seeds to investigators in the UK.

An FSA spokesman told the BBC: “We have been in contact with the French authorities about this outbreak and are aware that a UK business has been named in connection with it.

“No cases of food poisoning have been reported in the UK linked with the outbreak in France but we are in close contact with the Health Protection Agency.

“We have asked for further information from the French authorities with regard to the three named type of seeds to help us carry out investigations in the UK.”

E.coli and salad risk

On mainland Europe, 18 people have died and 1,500 fallen ill with E.coli poisoning linked to salad produce, and now the bug is feared to have spread to Britain, with at least seven people infected.

The culprit was originally thought to be organic cucumbers exported from Spain to Germany, but now officials have admitted that they don’t even know which salad item caused the outbreak.

But that’s not the only reason to be vigilant.

Sewage contamination

Salad is full of water, which is why it has so few calories. Cucumbers contain a whopping 96 per cent water, while in lettuce it’s 95 per cent, so to grow these plants requires a constant and plentiful water supply.

Herein lies the problem: if there’s any contamination to that water by potentially lethal bugs such as E.coli, listeria, salmonella and campylobacter (all found in the gut of farm animals), they won’t just reach the plants, but can live in the salad cells until we eat them. Even washing won’t help.

Terrifyingly, all it can take is cross-contamination from a nearby field or factory. It is perfectly legal to spread poultry manure, pig slurry and even human waste as fertiliser (it’s cheap and easy to come by and therfore popular with farmers), provided it has been treated (i.e. composted for a couple of years).

This process is supposed to kill off any dangerous bacteria or pathogens. But if manure that hasn’t been left long enough, or untreated animal waste, gets accidentally washed into a ground water supply by rain, it can contaminate an entire salad crop — and often does.

E.coli bacteria

E.coli bacteria

Toxic pesticides

Most of the salad that reaches our plate is grown in heated polytunnels or glass houses so we can get our favourite items all year round. But since the growth in popularity of polytunnels in the Nineties, the level of pesticides on our salads has shot up.

In open fields, a harsh winter would kill off any insects and mould that could threaten crops. But in warm, moist polytunnels, pests thrive — so farmers have to spray higher amounts of insecticides and fungicides.

Today, one in four British lettuces is contaminated with the chemicals — which get into the cell structure of the leaf (so you can’t wash it off).

Spinach and red peppers are also badly affected. This is a serious worry, as some foreign farmers still (illegally) use banned chemicals which have been deemed dangerous to human health, or spray pesticide too close to the harvest. If you ingest these, you could end up with pesticide poisoning, which can lead to nervous system damage.

Even if this doesn’t happen, regular salad eaters are taking in a cocktail of pesticides over time. Not enough research has been done into the effect of this drip-drip exposure — but it’s certainly not good for us.

Bagged salads

Bagged salads

Dirty washing

Nowadays, supermarkets like their salad to look pretty, so it’s all washed. But this isn’t as healthy as we think, as it’s common practice to add a disinfectant — chlorine — to the water, supposedly to keep the water clean and kill off any bugs.

This practice gives factories a false sense of security: just dunking a cucumber in chlorine wash will not kill E.coli — in fact, some research shows that the bug is resistant to the chemical. Also, the water is often not changed enough, thereby reducing any sanitising effect.

Even if the chlorinated water is fairly clean, the chemical itself actually reduces the nutritional value of the salad, reducing levels of its vitamins A, C, E and folates (which can boost the brain and bones) — surely one of the reason we eat greens in the first place. Plus, it gives the leaves a nasty taste.

The best way to avoid the problem is to buy unprepared salad (e.g. whole lettuces) — and always wash it thoroughly yourself.

Poor factory hygiene

Have you ever stopped to think about who is picking your tomatoes, washing your cucumber or chopping your lettuce?
Both in this country and abroad, it’s almost always underpaid migrant labourers.

It’s hard, thankless work that most people avoid and, thanks to supermarkets squeezing growers to cut their costs, it’s very badly paid.

When exploited people are working in polytunnels and factories in poor conditions, it’s more than likely that corners will be cut and protocol ignored, from ensuring water supplies are clean to washing hands before work.

E.coli bacteria

E.coli bacteria

So it’s no wonder that hygiene in these environments can fall below standard and errors occur.

Gases in bagged salad

On our supermarket shelf, we’re inundated with ‘pillow packs’ — bags of puffed up, chopped up, ‘ready-to-eat’ salads which we buy by the basketful to save time and effort.

The gas inside the bag is what the food industry calls ‘modified atmosphere packaging’. What that means is that the oxygen in the air inside the bag is sucked out, and replaced with pure carbon dioxide.

Without the oxygen, which helps the decomposition process, the food looks fresh for longer.

This is a great boon for retailers but, like the chlorine wash, it negatively affects the nutritional value of the salad — in particular, its vitamin C content, although this is hotly disputed by salad companies.

Week old produce

That fresh-looking produce we see at the supermarkets is not as new as you might think.

During research for my new book, What (And What Not) To Eat, I discovered that farmers who supply supermarkets have to deal with quite unpredictable ordering.


For example, if it’s a hot weekend, the stores bump up their orders of salad. This means that the lettuce, cucumbers and tomatoes have to be picked in advance, prepared, packaged, and kept deep-chilled, all ready to send out to supermarkets if suddenly required.

But if the orders do not come in, a backlog soon builds up and before you know it the salad that arrives at your supermarket shelves is seven to ten days old before you take it home.

Each day’s delay will mean a reduction in nutritional value and ageing can even cause a bitter taste in the food.

Try a freshly grown lettuce from someone’s garden — you’ll notice the difference in the sweetness of the produce and you’ll be getting a bigger shot of vitamins.

P.S. And it harms the environment

Did you know that as well as potentially damaging our health, the salad industry is also damaging our environment?

Due to our growing obsession with having every salad crop every day of the year (and supermarkets often failing to use local growers even when their crop is in season), we import huge amounts of produce. This has to be trucked, shipped or — worse still — airfreighted, which leaves a high carbon ‘foodprint’.

Most of our peppers and tomatoes come from Holland, cucumbers from Spain and avocados as far afield as South Africa, the U.S. and South America. Not only is there pollution from the fuel, but keeping them cold is hugely energy-intensive.

The solution? Choose seasonal, local produce when you can.