Vegetables and Leafy Greens

When eaten raw, vegetables and leafy greens are a frequent source of food poisoning. In fact, vegetables, especially lettuce, spinach, cabbage, celery, and tomatoes, have been linked to a number of cases of food poisoning.

E. coli, Salmonella, and Listeria are some of the dangerous bacteria that may infect vegetables and leafy greens. This may happen at different supply chain stages. Unclean water and polluted runoff have the ability to infect the land where fruits and vegetables are cultivated. Additionally, it might happen as a result of dirty processing equipment and unhygienic food preparation methods. Leafy greens are particularly dangerous since they are frequently eaten uncooked. In fact, food cooked in a restaurant or catering facility was the source of 85% of food poisoning outbreaks in the US between 1973 and 2012 that were brought on by leafy greens such as cabbage, kale, lettuce, and spinach.