British researchers have discovered that minimal amounts of damage to salad leaves can greatly increase the risk of Salmonella food poisoning. Apparently, the nutrient-rich juices secreted from crushed leaves in bagged salad products stimulates this bacteria’s growth 280-fold compared to sterile water.

LifeTip: Follow these practical preventive guidelines to minimize this risk:

  1. Purchase the freshest bags available.
  2. Avoid bags with mushy or slimy leaves.
  3. Skip the bags that look swollen.
  4. Refrigerate immediately.
  5. Rinse well before eating.

Adapted from PositiveChoices.com

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