Morina Gael Not to mention, a small handful of pre-washed spinach tossed right into your salad is an indisputable luxury. The Food and Drug Administration says these convenient products are safe to eat, drink, and enjoy directly. But many homes still have to ask themselves, however, whether that plastic clamshell is clean enough. Let’s examine the science of packaged produce safety and make a decision for your dinner table.
Tufts Health & Nutrition Letter – Tufts University
Understand the Commercial Washing Process
In industrial washing, a correct sanitizing agent is used to thoroughly wash greens to a high standard. This process is very efficient in lowering the level of bacteria at the surface beginning.
Consider the Real Risk of Rewashing
At home, rinsing these greens may be the introduction of unwanted bacteria. Home kitchens can also be breeding grounds for bacteria that can be accidentally spread throughout your clean salad, according to the Food and Drug Administration.
Look for Clear Packaging Labels
Triple-washed and ready-to-eat are examples of strict processing. The USDA food safety guidelines say these are the foods that don’t need to be rinsed before eating.
Acknowledge the Limits of Sanitizers
Commercial rinses will kill bacteria but may not kill all microorganisms. The Journal of Food Protection study indicates that microscopic pathogens may sometimes adhere with a strong grip to crevices on leafy surfaces.
Practice Proper Hand Hygiene First
Hand washing is a major cause of kitchen cross-contamination. 20 seconds of hand washing with soap is recommended before touching any fresh food by the Centers for Disease Control and Prevention.
Keep Kitchen Surfaces Pristine
Cutting boards and countertops need to be spotless. Clean surfaces stop pathogens from transferring onto fresh salad greens, University of Connecticut food safety extensions say.
Inspect the Bag Before Buying
Don’t put leaves in packages that are bruised, slimy, or too wet. Nutritional science reviews indicate that damaged plant tissue can provide a more conducive environment for the survival and growth of residual bacteria.
Maintain a Cold Fridge Temperature
A refrigerator temperature of 40° or less retards the growth of microbes. Proper refrigeration is important to maintain packaged salad stability, according to the Centers for Disease Control and Prevention.
Respect the Printed Expiration Dates
Your sense of smell may not always be a sure indicator of safety. Experts on food safety at the compliance level recommend that greens be discarded after their official use-by date.
Skip the Household Soap Rinses
Use of dish soap or detergents for produce washing is not advised. The Food and Drug Administration points out that porous leaves are readily able to absorb chemical residues and can “make us sick.”
Watch for Regional Food Recalls
Your household will be protected if you have access to up-to-date food safety information. Leafy green processing investigations are continuously monitored and reported by the Centers for Disease Control and Prevention (CDC) to public databases.
