Vegetables and leafy greens are a common source of food poisoning, especially when eaten raw. In fact, fruits and vegetables have caused a number food poisoning outbreaks, particularly lettuce, spinach, cabbage, celery and tomatoes.
Vegetables and leafy greens can become contaminated with harmful bacteria, such as E. coli, Salmonella and Listeria. This can occur across various stages of the supply chain.สมัคร UFABET
Contamination can occur from unclean water and dirty runoff. Which can leach into the soil that fruits and vegetables are grown in.
It can also occur from dirty processing equipment and unhygienic food preparation practices. Leafy greens are especially risky because they are often consumed raw.
In fact, between 1973 and 2012, 85% of the food poisoning outbreaks in the US that were caused by leafy greens. Such as cabbage, kale, lettuce and spinach were traced back to food prepared in a restaurant or catering facility.
To minimize your risk, always wash salad leaves thoroughly before eating. Do not purchase bags of salad mix that contain spoiled, mushy leaves and avoid pre-prepared salads that have been left to sit at room temperature.
Vegetables and leafy greens can often carry harmful bacteria such as E. coli, Salmonella and Listeria. To reduce your risk, always wash vegetables and salad leaves and only purchase prepackaged salads that have been refrigerated.