Lettuce, Other Leafy Greens, and Food Safety

"What You Need to Know

• The best way to wash leafy greens is by rinsing them 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.
• 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 kinds of produce, including organic leafy greens, can be contaminated with harmful germs.

Vegetables are an important part of a healthy diet. Leafy vegetables (called leafy greens on this page), such as lettuce, spinach, cabbage, kale, and bok choy, provide nutrients that help protect you from heart disease, stroke, and some cancers.

But leafy greens, like other vegetables and fruits, are sometimes contaminated with harmful germs. Washing leafy greens does not remove all germs. That’s because germs can stick to the surface of leaves and even get inside them. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick.

• Many foodborne illnesses in the United States are caused by germs on vegetables and fruits that people eat raw.
• Harmful germs sometimes found on leafy greens include E. coli, norovirus, Salmonella, Listeria, and Cyclospora..."
  Leafy Greens and Food Safety