You know eating salad is excellent for you, but eating salads the wrong way can make you sicker than other foods. While the chances of getting food poisoning from salads are low, no one wants to get food poisoning.
According to the Centers for Disease Control and Prevention, the fear of food poisoning has a significant impact on people’s healthy eating habits. An industry study reported that people who learn about outbreaks are 25% more likely to decrease their vegetable and fruit consumption.
Experts suggest you take the necessary precautions until the food industry eliminates the risk of eating greens.
The following suggestions are especially important for young children, pregnant women, the elderly, and those with compromised immune systems.
According to food safety research, these people can also benefit from avoiding raw leafy greens.
Buy Whole Head Lettuce
Whole head lettuce is less likely to be contaminated because they’re less exposed to contamination sources. Bagged greens, however, get handled a lot more and expose themselves more.
Don’t Let Your Greens Sit For Long
Keep your greens in the refrigerator and keep them cold. Bacteria multiply at room temperature, so don’t let your greens sit out for long. Shop for greens that have not been sitting in bags or containers for long, either.
Cook Your Greens
When cooking your greens, make sure you cook them thoroughly. Whether this is spinach, kale, collard greens, or something else, don’t rush the cooking process. Be patient and safe.