After the US Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) announced that the long-term lettuce panic was officially over, we were relieved. P!
Wash lettuce thoroughly and rinse off potential pathogens. (Source: elena_hramowa / iStock / GettyImages) "The lettuce sold and supplied today is not disease-related romaine," the Centers for Disease Control and Prevention said in a tweet. Contaminated lettuce was connected to a farm in Yuma, Arizona, causing 172 E. coli in 32 states, killing one person.
If this latest epidemic makes you a bit shy about lettuce (we don't blame you), you can take some steps to reduce the risk of eating contaminated vegetables. Continue reading to get four tips from food safety insider Dr. Jennifer Quinlan, food microbiologist at Drexel University in Philadelphia.
You should rotate your lettuce.
One reason for the end of green leafy vegetables is more outbreaks than other fruits and vegetables (7 times since 2010) related to other fruits and vegetables: leaves in leaves (think spinach) , arugula, romaine, etc.) provide a place where many bacteria are hidden. To keep your vegetables clean, Quinlan recommends a lettuce rotator. Rinse off potential pathogens with cold water and keep the greens fresh. As for the sprays and lotions that claim to keep the product clean, Quinlan said she didn't see any research showing that they "significantly improved safety."
If it says prewash, don't rewash net.
Contrary to what you have heard, paQuinlan says that the pre-washed lettuce and vegetables should not be washed. “Any company that produces ready-to-eat products on a large scale will follow industry washing standards,” she explained. This includes chlorinated rinses used to kill bacteria. If a contaminant can survive super clean conditions (which happens in very rare cases, Quinlan says), your rewash will not have any benefit. More importantly, rewashing will increase your lettuce and your kitchen.The possibility of cross-contamination of bacteria that are not going (from raw chicken).
Maybe don't eat bean sprouts. forever and always.
Forgot to worry about getting sick from green leafy vegetables. Since 1996, bean sprouts have been associated with at least 30 outbreaks of foodborne illness. “I don’t know any food microbiologist who eats bean sprouts,” Dr. Quinlan said. "These seedlings are so unpopular? In order to grow bean sprouts, the seeds are placed in a warm, humid environment - basically, it is an ideal breeding ground for bacteria. The US Food and Drug Administration also wrote on its website. Before the sprouts grow, bacteria can enter the seeds through the cracks. Once this happens, these bacteria are almost impossible to wash off," the US Food and Drug Administration warned, pointing out that pregnant women, young children and any immune system are weak. People should avoid sprouting (including alfalfa, clover, radish and mung bean sprouts). [
When it comes to organic and non-organic products, it is basically a detergent.
There are good reasons to buy organic fruits and vegetables, but fear of contaminants (such as E. coli and Salmonella) should not be one of them. “Organic agricultural products can be equally safe, but there is no reason to think that it is safer,” Quinlan said. You can find locally grown produce at a nearby farmers market. Typical sources of pollution affect all types of farms - small and large, organic and non-organic - and include water runoff, pests (such as rodents and birds) and any unsafe treatment of people who may be exposed to agricultural products on the way. 123]
Still do not believe that organic matter is as susceptible to contamination as non-organic matter? According to a study in the Journal of Food Protection, from 1992 to 2014, there were 18 outbreaks caused by organic foods (of which 8 were related to production). If you are worried about organic food, cli please click here for more information!Read more: Worried about Salmonella? There is only one safe way to cook eggs
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