By now you it is old news: >150 cases of Salmonellosis across the country traced to tomoatoes – one of our favorite summertime fruits/vegetables(they are classified as fruits, you know?)  This is tough epidemiology challenge this time of year with the lifestyle and culture of fast food – tomoatoes are almost standard ingredient of every sandwich and salad – at home and in restaurants.

I read about an AP investigation done last year that showed, for example that federal officials inspected companies that grow salad greens only once every 3.9 years.  The FDA inspects <2% of imported produce and only a fraction of that 2% is sampled.  The communication systems for recalls has its’ problems also. 
I saw the FDA spokesman on C-SPAN on Friday testifying before a congressional committee about the needed changes in our food safety system. 

But protecting ourselves and our families from foodborne illness involves our understanding and behaviorial compliance too.  Washing fresh produce (especially imported) is important.  Soap and water washing of fruits and vegetables before cutting through skin or rind is good practice.  Who knows what the fast food establishments do – but I bet they are not washing before slicing.  To make matters worse- in the current contamination crisis with tomatoes – you can’t wash off the contamination because the tomatoes were contaminated in the fields and then plunged in to water (contaminating it) and then the salmonella gained internal access to the inside of the tomato through the stem attachment place when it was picked on a hot day.  It doesn’t take a lot of heat to kill salmonella like with an egg but if the tomato is eaten uncooked  - BINGO. 

I shop at a coop food market close to my house in Lincoln – Open Harvest.  And I have bought into the concept of “Buy fresh – Buy local”.  Buying local produce eliminates the risky practices used to preserve produce for shipping.  It also saves the environment and all those greenhouse gases when we can limit shipping.   Think about it. 

The term Spring Cleaning is defined in Webster’s Collegiate Dictionary as: “a thorough cleaning of the interior of a house, etc. as conventionally done in the spring”.   “As conventionally done” – I wonder if spring cleaning is conventionally done any more.  Please respond to this blog entry and tell me if you think spring cleaning is done in most households in America these days.  Anyway, I define spring cleaning as either the engagement in cleaning activities that are ONLY preformed once a year (or maybe twice – the second time in the fall).  This might include things like having rugs or carpets cleaned, vacuuming draperies, moving the stove and refrigerator out into the kitchen to clean under and behind them, cleaning out cupboards and drawers – clearly things that are not part of our weekend housecleaning activities.  The other interpretation of spring cleaning is to “deep clean” the interior of the house – more specifically, to do routine cleaning more thoroughly than usual.  Regardless, spring cleaning really helps keep the house clean and free of reservoirs of microbes that can affect the health of the family.    Your method of spring cleaning - that is an important consideration.  Your method is your call – often it is the way your mother or grandmother accomplished the task (with your help, of course).There are several approaches – like doing all floors and floor coverings – moving furniture and dusting baseboards, stripping wax throughout the whole house.  Or high work throughout – ceilings, lights and fans, tops of bookcases, etc .  I prefer the “room a day method” because it is manageable and my incentive to complete  builds with the accomplishment of each clean room.  I start with the kitchen, do bathrooms on same day and I end with the garage – don’t forget to save a day for that.