Leafy greens may cause nearly 10% of foodborne illnesses

Recent research from The Ohio State University sheds light on the prevalence of foodborne illnesses linked to leafy greens, accounting for approximately 9% of such cases. Despite the perception of salads as a healthy option, caution is warranted due to contamination risks. Lettuces and similar greens grow close to the ground, potentially exposing them to microbes from sources like animal compost or contaminated water. In some instances, large-scale outbreaks have been traced back to feedlot runoff contaminating irrigation canals used for lettuce cultivation.

Packaging processes also pose risks of cross-contamination. For instance, a recall in January 2024 involved BrightFarms spinach and salad kits due to potential listeria contamination at the processing plant. However, this information shouldn’t deter salad enthusiasts from enjoying their favorite greens. While the study underscores a concerning aspect of food safety, its primary aim was to enhance outbreak estimation methods rather than evoke fear among consumers.

The forthcoming update to the US Dietary Guidelines will likely maintain the recommendation to include ample fresh fruits and vegetables in one’s diet. Being an informed consumer involves staying abreast of outbreak news and practicing proper produce hygiene. One strategy for safer salads at home involves thorough washing of lettuce heads.

Additional precautions include refrigerating greens promptly to prevent microbial growth and ensuring cleanliness of utensils and surfaces to prevent cross-contamination. Despite risks, growers continuously enhance safety protocols. Therefore, it’s crucial not to avoid leafy greens altogether, as they offer valuable nutrients when handled safely. Staying informed and practicing proper food handling techniques are key to enjoying salads while minimizing health risks associated with leafy greens.

Re-reported from the article originally published Tasting Time.