Periodically there are outbreaks of sickness brought on by consuming contaminated leafy greens. The contaminants are often micro organism resembling E coli and Salmonella. The sickness is often diarrhea, generally with stomach cramps, nausea, and vomiting. And uncommon deaths.
Cathe Friedrich published an interesting article about this phenomenon. Listed below are just a few bullet factors (I haven’t independently verified):
- Leafy greens resembling lettuce are linked to 22% of meals poisoning outbreaks over during the last 10 years
- The riskiest leafy inexperienced is bagged, ready-to-serve lettuce
A number of methods to keep away from foodborne sickness:
- Keep away from pre-packaged leafy greens
- Keep away from sprouts
- Maintain the produce refrigerated and dry
- Devour earlier than the expiration date
Click on for leafy green food safety tips from the Canadian government.
Click on for a harrowing story at Consumer Reports about E coli poisoning from romaine lettuce.
Consumer Reports article on the safest ways to eat salad.
Steve Parker, M.D.
h/t Jan at The Low Carb Diabetic
