U.S. Food Safety Concerns Continue

This is not good news, per se, but it continues to reaffirm why customers are determined to grow their own food - a recent New York Times story reported frozen food companies have labeled products in such a way to take the responsibility for killing harmful pathogens away from them.

One example cited ConAgra, which in 2007 could not identify which ingredient in its frozen pot pies was contaminated with salmonella. It could have been the peas. Or the carrots. Or potatoes. Or perhaps the turkey. After several attempts to find the culprit, the company passed the buck and labeled the 69-cent pot pies this way: "Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots."

ConAgra isn’t the only one doing this, either. Other frozen food manufacturers are placing the onus on consumers to cook products well enough to kill salmonella and E.coli pathogens.
Is it any wonder your customers are now flocking to your stores to buy veggie, herb and fruit plants and trees?

And wouldn’t a fresh, homemade pot pie (like the one pictured above) taste so much better than a frozen one that may or may not make you sick?