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:
- Purchase the freshest bags available.
- Avoid bags with mushy or slimy leaves.
- Skip the bags that look swollen.
- Refrigerate immediately.
- Rinse well before eating.
Adapted from PositiveChoices.com
