Ohio State Experts on Salmonella in Vegetables
Two Ohio State University food-safety experts are available to speak with the media about the recent multi-state outbreak of Salmonella linked to raw tomatoes.
Jeff LeJeune and Ken Lee are conducting several research projects related to Salmonella and E. coli contamination in produce. In one project, the researchers are looking into the survival of Salmonella on plants and the potential for this pathogen to get inside vegetables and be protected from subsequent washing. Another study explores how different Salmonella strains evolve and become resistant to antibiotics, an emerging problem that complicates treatment.
Jeff LeJeune, microbiologist, Ohio Agricultural Research and Development Center (OARDC) and OSU Extension, (330) 263-3739, cell (330) 466-7442. http://www.oardc.ohio-state.edu/fahrp/people/faculty/lejeune.html
Ken Lee, food safety specialist and director, Food Safety and Ag Security Center, (614) 292-7797, cell (614) 202-1135. http://www.fst.osu.edu/Lee/