I have no idea whether or where this might have been statisticated and
don't have access to the web just now to run a search.
I'm wondering what consideration may have been given to the use of ozone or
hydrogen peroxide in the sprout dilema. Anybody know? Anybody tried it?
(Please, anything but more chlorine!)
Is this presenting in alfalfa sprouts because most sprouts are alfalfa, or
is there something peculiar about alfalfa that makes it more suseptable?
I understand that the problem usually begins with contaminated *seed*.
Could the problem be addressed more benignly or more effectivly at some
critical control point in seed production or distribution, improving *seed*
hygiene, *preventing* (rather than remediating) contamination, decreasing
the count *before* those little so-and-so's get the chance to replicate
(and replicate and replicate...)?
Beth von Gunten
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