Don’t Assume That Those Salad Greens Are Safe to Eat
There was as time when I never gave a thought to whether the vegetables I bought were tainted with bacteria that could make me sick. If they smelled and tasted good, they were safe to eat. That was the era when we referred to food poisoning as Ptomaine, a gastrointestinal foodborne illness caused by spoiled food. Most people didn’t give any mind to growing or harvesting conditions that could produce food-borne illnesses. We ate with abandon if it was delicious.
Now, it’s a different story as E. coli and salmonella are turning up in mass-farm-grown produce.; You cannot depend on taste and smell to ensure safe eating. The most common reason is water contaminated with animal feces from nearby animal ranches that seep into plant soil.
Especially for seniors whose immune systems are weak or those with compromised immune systems, these bacteria can cause illness, and in extreme cases death.
Most alarming is that all the bacteria cannot be completely washed off lettuce, one of the most popular varieties being romaine. The bacteria can adhere to the surface of the lettuce and even permeate the leaves. Washing it might remove some of the bacteria, but not 100 percent. Because lettuce crops need plenty of irrigation there’s a risk of cross-contamination that can be caused by animal production facilities. It then gets into the sediment and into the water, which gets irrigated onto the crops, which are then harvested, according to an article in the Public Health Agency of Canada. Birds flying overhead and animals walking through the fields can also taint crops. Cooking usually kills most of the bacteria, but most of us salad lovers eat greens and fresh herbs raw.
One of the most promising tests for food contamination under development in 2018 is a product called Sentinel Wrap. Mechanical and chemical engineers at Ontario, Canada’s McMaster University, collaborated to develop a transparent test patch printed with harmless molecules, that could signal contamination as it happens. The patch could be incorporated directly into food packaging, where it monitors the contents for harmful pathogens such as E. coli and Salmonella. So far, we have not seen reports that Sentinel Wrap has been brought to market.
Because contamination can happen anywhere from farm to kitchen, no individual type of leafy green is risk-free. But hydroponic lettuces (greenhouse-grown) may be less likely to be contaminated by bacteria from animal droppings. Their cleanliness, though, depends on how clean the water is that’s used to grow. them and whether safe practices are followed by the people who handle the greens, says James E. Rogers, PhD, Consumer Report’s director of food safety research and testing.
Whole heads of lettuce (instead of bagged greens) may also be safer. While whole heads don’t necessarily have lower bacteria levels than packaged greens, their inner leaves are less exposed to sources of contamination and are handled less than bagged greens. This reduces the opportunities for contamination.
Here are a few ways you can lower the risk of illness when eating your favorite salad:
• Eat hydroponic lettuce when you can find it; your higher-end markets usually sell it. Just remember that the cleanliness of the irrigation water they use, and safe harvesting and handling practices are essential.
• Rinse products under running water.
• Never use a bleach solution or other disinfectant to wash produce.
• Store leafy greens, salads, and all pre-cut and packaged produce in a clean refrigerator with the temperature set to 40°F or colder.
• After purchasing leafy greens, note whether it’s fresh; if there are brown, wilted, or mushy leaves, return your purchase or throw it out. Be sure to refrigerate fresh produce as soon as possible to prevent bacterial growth.
• Use separate cutting boards and utensils for produce and for raw meat, poultry, seafood, and eggs.
• Never eat, serve, or sell leafy greens that have been recalled.
• All types of produce, including organic leafy greens, can be contaminated with harmful germs. Cucumbers have also been implicated in E. coli outbreaks.
If you have elderly people or children in your family, it’s best to err on the side of safety when deciding whether to serve any uncooked food. For more information on steps you can take to ensure safe dining visit the Center for Disease Control.
We want to hear from you, so feel free to share tips, ideas, and resources for seniors with Grannybooster. Email me, Maris Somerville, at info@grannybooster.com
