[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