Researchers publishing in the journal Applied and Environmental Microbiology have reported that leached juices from leafy vegetables enhance growth and harm of the food poisoning bug Salmonella.
Dr Kimon Andreas Karatzas, Assistant Professor in Food Microbiology at the University of Reading, said:
“The study presented in this paper shows how Salmonella can survive and thrive in fresh produce and more specifically in cut salad. It is an important piece of work which explains why fresh produce is responsible for most foodborne illnesses, while more specifically, cut leafy greens are responsible for approximately a fifth of foodborne illnesses over the last decade. We already knew this and it is expected, as these foods are consumed without any processing apart from washing which cannot remove all microorganisms present.
“The interesting element is that chopped fresh produce provides an environment rich in nutrients which can support pathogens such as Salmonella. On the other hand, consumption of fresh produce is important for health too and consumers need to strike a balance between the two. Consumers seem to be more preoccupied with nutritional facts, but they should not forget that foodborne pathogens can be deadly. Avoiding fresh produce is not a solution, but if possible, it would be preferable to buy uncut fresh produce over chopped, and to always wash it before you eat – even the ones that are already washed. Furthermore, keeping these foods in the refrigerator is important.
FoodWorld 