Here’s a look at why greens are so vulnerable to contamination, how to avoid getting sick, and whether you can really trust labels that say “triple-washed.”
If you were to remove all the green-colored that chlorophyll leafy greens use to absorb sunlight, they would appear to be a shade of red. That's thanks to their high levels of beta-carotene, which your body uses to produce vitamin A.Please be respectful of copyright. Unauthorized use is prohibited.
Leafy greens, infamously, are regularly recalled for contamination. They're the vegetables most likely to get you sick according to aof California’s contaminated produce. One of the most famous outbreaks occurred in 2006 when spinach contaminated with the bacteria E. Coli hospitalized 200 people and caused 18 deaths. Just this past June, aThese cases make me pause when I reach for my weekly bag of kale, and I’m not alone.
Lettuce made up nearly 40 percent of those incidents and spinach was a close second, making up 26 percent of those incidents. While that recent California study showed other greens like radicchio, chard, kale, and cabbage only had outbreaks in the single digits, they still beat out all the rest of the vegetables studied. “We don’t have fields where cattle are just pooping in the field. It’s much more subtle. And there’s very little indication that it’s coming from farm workers,” says Jay-Russell.
That deprives the greens of what Jay-Russell calls a “kill step,” a surefire way to completely eliminate any viruses or bacteria—the same way that pasteurizing milk makes it safer to drink milk. But, she says, if you do buy pre-washed, ready-to-eat, or triple-washed greens, you might as well eat them as-is instead of additionally washing it in your sink because the average kitchen sink is known to be a hotbed of germs. (
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