How to clean Spinach

Out here in the real world solving the spinach problem is very simple, to me: there is absolutely no substitute for cleanliness. For the spinach grower who packed E. coli into their product something was not very clean somewhere and I will bet the government regulators/inspectors will point fingers at everybody and every process along the spinach producing system that they are supposed to regulate but do not: I don't believe for one moment the regulators/inspectors were there when they should have been there doing their job.

My kitchen was just inspected by a branch of these same regulators/inspectors and I got a score of 98%--not bad if you eat food I cook. But just think of this, the inspectors--two of them--made three trips to my kitchen to make sure I posted my state of California food managers certificate and that I labeled my pasta bin pasta.

Just how many trips of what size contingent inspectors do you think this would represent when projected onto a spinach farm? Apparently the answer is an inverse correlation: the bigger you are the less you get inspected and the more you...

If the farmers don't care--and apparently some one down on some spinach farm does not care--and the regulators/inspectors only do there job after the fact then it does not matter if it's organic or factory farmed produce.