Millions of us eat spinach and lettuce safely every day, so our chances of getting E.coli poisoning are small. But with the recent outbreak of tainted spinach, we naturally feel more cautious when it comes to eating our leafy greens.
Here are a few tips to lower your chances of getting sick.
- Wash your hands before you open the bag. It really is important.
- Be careful not to allow either the bag or the salad to come close to raw meat juices (they might contain E.coli or other bad bacteria).
- Before you buy, take a look at that sell by date and don’t buy the salad if that date has passed.
- If the salad stays out too long (gets too warm) at home or starts to look brown or gooey around the edges — don’t try to save it, throw it away.
- And if you do get sick, think salad! It might be the culprit…and if there is any of the salad left in the bag, don’t throw it away. (The salad may need to be tested.)
- If you get really sick, sick enough to go to the hospital, let the doctors know you had salad in a bag. And if you ﬁnd out you are contaminated with E.coli, call your local health department so someone else doesn’t get sick.