Don't expect a warning from the federal government on green onions despite an E. coli outbreak that's sickened nearly five dozen people who became ill after eating at Taco Bell restaurants on the East Coast.
Investigators are still trying to pinpoint the exact cause of the outbreak, but they're looking at green onions from a California farm.
Over at the University of Minnesota, researchers are working on preventive solutions to foodborne outbreaks of illness, such as new sanitizing equipment.
Joellen Feirtag is one of the researchers working on the project and an associate professor at the Department of Food Science and Nutrition at the University of Minnesota. She told Cathy Wurzer that the new technology is actually very simple.