Strawberries and Hepatitis

* Re “Outbreaks Called Rare but ‘Inevitable,’ ” April 3:

I was very interested in some of the quotes from officials concerning the recent unfortunate outbreak of hepatitis associated with strawberries. As the director of food safety for a major corporation, my staff has traveled worldwide in search of safe food sources for our customers. We have seen very primitive personal hygiene standards in many countries in Asia, South America, Central America and Mexico.

In fact, last July I decided not to inspect the processor in San Diego associated with this outbreak because I could not approve Mexican strawberries as a cheaper alternative to our approved-U.S. product, due to food safety concerns. In the last five years, I have investigated food-borne illness outbreaks connected with raspberries from Guatemala, cantaloupe and watermelon from Central America, mushrooms from China and shrimp from India. We in the U.S. are fortunate to have the safest food in the world; all we have to do is use it!

GUST ROUHAS

Santa Barbara

* Besides hepatitis A, something else is the matter with strawberries lately. Hybridizing has helped formerly tender, fragrant and delicious strawberries to go the way of tomatoes. They’ve gotten big, tough and tasteless and often rot before they ripen. Regrettably, production volume, storage and shipping have now taken priority over flavor.

ELLEN STERN HARRIS

Executive Director

Fund for the Environment

Beverly Hills