How to avoid problems with produce
By Evangeline Politis
Sunday June 1, 2008
John Dixon
UI food scientist, Prof. Scott Martin, talks about biological samples preserved in a cooler in a microbiology lab at the Animal Sciences Lab in Urbana.
Michelle Kim pushed her cart around the aisles of produce inside Schnucks grocery in Urbana this spring, picked up a couple containers of berries and bagged a variety of other fresh fruits and vegetables.
She wishes she could buy more organic produce at the Urbana farmers' market, but she explained Schnucks is convenient. In either case, she doesn't think much about the possibility of it making her sick – or killing her.
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