Recently the Food and Drug Administration (FDA) started allowing food producers to zap the leaves with low amounts of radiation to kill any traces of E. coli, salmonella or other bacterial germs.
Acting on a request from The Grocery Manufacturers Association to expand irradiation, the FDA said their decision stems from recent salmonella outbreaks involving various types of produce. Irradiation treatment is not new, and is currently used on meats to cut down on contamination. Plans to expand the treatment to other types of produce may be in the near future, according to an FDA press release.
The FDA statement stresses that irradiation does not replace proper food-handling practices, and that when conducted under approved conditionsirradiation will retain the foods nutrient value, color, flavor and crisp texture. Consumers should continue to wash their produce thoroughly.