I had heard of e.coli being a risk in industrially packaged ground meat in the US but the recent/current e.coli scare in europe has me concerned because it concerns vegetables. Fine if they have it in those we cook, but it appears to be in vegetables we eat raw.
I suspect there is little to do about it but i wondered if any of you food chemists and safety experts could tell me if it can be washed away. My son is living in Berlin, and Germany has had many cases. Is something like amuchina, (sodium hypochlorite), able to kill it? (Rinsing well after using it of course.)