Bagging on Bagged Salad

by Sandy Todd Webster on Mar 15, 2017

Food for Thought

The convenience of bagged, prewashed salad can be a big plus when it comes to getting ample servings of vegetables every day. Just when you thought you had this part figured out, in come the research party-poopers (in the best way, of course) to rain on your easy greens.

Simply put, be careful. Even though most bagged salad is washed multiple times and then carefully sealed, the potential for foodborne illness still exists, according to a study published in Applied and Environmental Microbiology (2017; 83 [1], e02416).

Scientists found that during 5 days of refrigeration, traces of nutrient-rich juices released from crushed greens in the bags nourished Salmonella bacteria and multiplied its growth by as much as 280 times, when compared with sterile water. The juice not only helped the bacteria to attach to leaves in the bag but supported bacterial growth on the plastic bag itself.

The authors offer the following best practices to ensure the safety of your salad:

  • Check and heed use-by dates.
  • Rinse and spin-dry thoroughly before eating.
  • Avoid purchasing bags that are puffy or swollen.
  • Forgo bags with crushed, mushy or slimy leaves.
  • Keep greens refrigerated.

Want more from Sandy Todd Webster?

Fitness Journal, Volume 14, Issue 4

Find the Perfect Job

More jobs, more applicants and more visits than any other fitness industry job board.

© 2017 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.