[Market-farming] tomato storage

Danielle Conger danielle.conger at gmail.com
Sun Jul 27 15:26:00 EDT 2008


Kate Halstead wrote:
> Just a note on hydro-cooling tomatoes, especially in light of recent 
> paranoias regarding food safety. If there is temperature differential 
> of more than 10 degrees between the water and the tomatoes, they will 
> actually suck in water (and anything in it...salmonella, etc.) in 
> through the stem end. Unfortunately, it's much safer to cool them the 
> old-fashioned way ( in a cooler) and then wash them if it's necessary. 
> I learned this in a recent farm food safety seminar.

Does this hold true for other vegetables as well?

-- 
~~Danielle
Touch the Earth Farm



More information about the Market-farming mailing list