You Might Need To Suppose Twice Earlier than You Eat Bagged Lettuce

You probably purchase some grocery objects for comfort, to avoid wasting a few steps when it’s time to organize a meal. Prewashed bagged greens, comparable to lettuce or spinach, appear to be a no brainer in the event you’re attempting to eat nutritiously. However not so quick …

In keeping with meals security consultants, prewashed bagged greens aren’t the most secure alternative. Micro organism and contamination are extra widespread than you might suspect on this explicit grocery merchandise.

“While consumers expect convenience and safety, the reality is that prewashed bagged greens remain one of the riskiest items in the grocery store due to contamination risks throughout the supply chain,” says Darin Detwiler, a professor of meals coverage at Northeastern College and writer of “Food Safety: Past, Present, and Predictions.” He avoids shopping for bagged greens due to the chance of lethal E. coli contamination. “When you look at past outbreaks, bagged salads have been a leading cause of foodborne illness, with some outbreaks resulting in hospitalizations, kidney failure (hemolytic uremic syndrome), and even death,” Detwiler mentioned.

Many components within the provide chain can contaminate the greens with pathogens — comparable to E. coli, listeria or salmonella — that may go away folks sick, hospitalized or worse. “Bagged greens are washed and processed in large batches, which is an effective way to spread pathogens,” mentioned Olivia Roszkowski, chef-instructor of plant-based culinary arts and meals security certification on the Institute of Culinary Schooling’s New York Metropolis campus.

Leafy inexperienced outbreaks occur greater than you’d anticipate, and the FDA created a Leafy Greens STEC Motion Plan in 2020 to scale back totally different strains of E. coli in leafy greens and up to date the plan in 2023. (For instance, shiga toxin-producing Escherichia coli O157:H7 is the pathogenic pressure that’s typically related to lettuce and leafy inexperienced outbreaks, and Detwiler says it “is particularly dangerous because it takes a very small amount to cause severe illness. … The risk isn’t theoretical — it’s been repeatedly proven in outbreak after outbreak.” )

And regardless of the efforts to scale back leafy green-related outbreaks, they proceed to happen. Leafy greens are attributed to “up to 9.2% of known pathogen-caused foodborne illnesses” within the U.S., based on a report within the Journal of Foodborne Sickness revealed in April 2024. The report estimates over 2.3 million diseases yearly are associated to contaminated leafy greens.

Contamination can happen at totally different levels earlier than bagged salad greens attain the refrigerated produce part and finally your plate.

“In the field, produce can become contaminated with pathogens from sources such as contaminated irrigation water, wild or domesticated animals, soil, or air,” mentioned Kimberly Baker, a meals programs and security program group director at Clemson College. It’s extra widespread to have contaminated greens “when the field is in close proximity to livestock farms or feedlots where animals are being held in densely populated conditions,” Roszkowski defined.

Arizona and California are massive producers of leafy greens in america and are sometimes close to giant cattle operations, based on Detwiler. E. coli, salmonella, or listeria will be launched to the crops by way of contaminated irrigation water from close by cattle farms, he mentioned.

“Runoff from manure lagoons can seep into irrigation canals and contaminate fields with deadly bacteria like E. coli O157:H7,” Detwiler continued. Manure lagoons are giant pits the place livestock waste is saved, per Environmental America. And it’s not solely contaminated water that may be an issue. Some farms use unregulated water sources to irrigate the fields. “Some farms use untreated or minimally treated surface water from rivers, lakes or canals, increasing the risk of contamination,” Detwiler mentioned.

When it’s time to reap, there are added dangers for pathogens and micro organism to come back in touch with lettuce. “Contamination can occur through human handling, contaminated equipment or water used in post-harvest processes to transport, produce or remove soil,” Baker mentioned.

There are alternatives for pathogens to come back in touch with leafy greens as soon as they attain a processing plant. The greens you get in a bag don’t usually come from one subject however from a number of farms, complicating traceability and growing contamination.

Greens are processed in a centralized space and distributed — which is handy for all the businesses concerned within the course of— however not perfect from a meals security standpoint. “Greens from different farms are mixed, washed and packaged together, so one contaminated leaf can impact thousands of bags across multiple states,” Detwiler defined.

Lettuce is washed in giant vats, added Rosemary Trout, affiliate professor and program director of Culinary Arts & Meals Science at Drexel College. What you might not suspect, based on Trout, is that “plant foods are usually more often associated with foodborne illness than animal products.”

Protecting the greens chilly is critical to forestall any pathogens from rising and spreading. In keeping with Roszkowski, “Not keeping the greens consistently cold throughout the process of harvesting, processing and transporting can cause bacterial growth to occur.”

Nonetheless, refrigeration doesn’t remove the prospect of pathogens; it may well assist sluggish them down. “Refrigeration slows bacterial growth but does not kill bacteria, meaning contaminated greens can still cause illness, even if stored properly,” Detwiler mentioned.

For those who’re considering, “Well, I’ll wash my prewashed greens for extra safety measures,” don’t. Washing greens at residence doesn’t make them safer as a result of water gained’t take away the pathogens, Detwiler mentioned. Rinsing prewashed greens can introduce pathogens which may be lurking in your counter or sink. “Prewashed greens should not be rewashed at home, as doing so can introduce contamination if the sink, utensils, equipment or hands of the preparer are not properly cleaned or sanitized,” Baker mentioned.

Micro organism or pathogens aren’t apparent and might’t be seen. “If greens are contaminated with pathogens, they cannot be detected by sight, smell or taste … and can’t be removed by washing,” Baker defined. In keeping with Detwiler, “Bacteria like E. coli and salmonella can form biofilms that help them stick to the surface of the leaves [and] once attached, these bacteria do not simply rinse off.”

Dangerous pathogens must be cooked to be eradicated, as warmth kills them, mentioned Detwiler. An enormous challenge with lettuce is it’s often eaten uncooked, not cooked, “making it challenging to reduce the risk of foodborne illness,” Baker mentioned.

For those who nonetheless want shopping for bagged greens for the comfort, there are a number of precautions to take.

Earlier than you buy any salad greens, verify if there are any remembers, suggested Detwiler and Roszkowski. “Stay updated on recalls via the FDA and CDC websites,” Detwiler mentioned. “If your greens are part of an outbreak, throw them away immediately.”

Consultants say it is best to have a look at the expiration dates earlier than buying. Trout advises to solely purchase what you’ll eat inside a day or two.

Keep away from luggage with extra moisture that look moist, as damp environments are a haven for micro organism to thrive, Detwiler mentioned. “Inspect the package to ensure the lettuce looks fresh, without wilting or discoloration, as these signs may indicate improper storage or reduced freshness,” Baker mentioned. You additionally need to avoid any luggage which have slimy leaves, Roszkowski added.

When you’ve bought greens, don’t allow them to sit in a scorching automotive or storage or out on the counter. “Avoid drastic changes in temperature when transporting them from the store and when preparing a meal,” Roszkowski mentioned. “This leads to condensation and creates a moist and warm environment that can encourage both spoilage and bacterial growth.”

Greens needs to be saved refrigerated at or under 40 levels Fahrenheit, say Detwiler and Trout.

Buying a head of lettuce or a bunch of spinach could have the additional step of rinsing and drying earlier than tossing in a salad bowl or stir-frying, however you might be minimizing the chance of lurking pathogens. “Whole heads of lettuce or spinach have less surface area for contamination compared to pre-cut, mixed bagged greens,” Detwiler mentioned. He suggests rinsing them underneath chilly water — not soaking — to take away grime, particles, any bugs and surface-level micro organism. “Wash them at home before eating.”