Veggies and Leafy Greens: Are you at Risk?

Remember all that chatter regarding the Romaine Lettuce outbreaks? 

Now that it's all under control (for the time being), I thought a refresher on raw produce would be a good topic for this week's #FoodSafetyFriday.
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Any raw product comes with some risk, whether raw leafy greens, cut melons, or sushi. For the average healthy adult, the risk is usually minimal and the pleasure in eating a nice, crispy salad outweighs the risks. However, for some the risk for foodborne illness is higher. The very young & elderly are at risk and those with immunodeficiencies need to be extra vigilant. 

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So how do you lessen the risks?

Start by keeping your raw produce clean. Most surface pathogens (bacteria that can cause illness) can be removed by rubbing the produce under running water. Pesticides, waxes, & other residues can be removed by using a 1 part vinegar & 2 parts water spray. Dry thoroughly by using a spinner or blot with a paper towel. This will tackle most pathogens.

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You may want to consider blanching your produce. Blanching is another effective method of removing unwanted pathogens. While times may vary depending on produce, a 30 sec bath in boiling water followed by 3 mins in an ice bath should kill anything on the surface & just below the skin. Your veggies won't be as crispy, but you get brighter & healthier product and a lower risk of getting sick. ​

Finally, consider cooked vs raw. Steaming & frying leafy greens and veggies are a great alternative to their raw versions. Wilted salads, chemically or thermally cooked, can be quite tasty. Either way, it's a delicious ways to insure safety. 

Or... if you're like me, you can skip the salad and go for the soup!
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Sláinte

     That Food Safety Guy, James