Ready-to-use salads are once again found on the dock. In a study published in the journal Applied and Environmental Microbiology, researchers blame the juice that forms when salad has been opened for too long for helping bacteria type salmonella to survive and thrive, causing a potential health risk.
Salad fluid may contain salmonella
Indeed, tests have shown that the fluids, which flow and spread on the damaged leaves, increase the growth of microscopic insects carrying the disease. salmonellosis and their ability to cause serious food poisoning.
Worse, these “juices” would allow them to stick to the leaves so strongly that even a vigorous washing could not remove them all. Another alarming finding: even small traces of ‘juice’ allow salmonella to grow in water, even when it is refrigerated.
Salmonella can be harmful to health!
The salmonella causes diarrhea, stomach cramps, vomiting and fever and is responsible for approximately 2,500 hospital admissions each year. Dehydration caused by illness can also be life threatening.
“Consumers should remember that foodborne pathogens can be fatal,” said Dr Kimon Andreas Karatzas, assistant professor of food microbiology at the University of Reading.
Choose fresh uncut or chopped products
“Avoiding fresh produce is not a solution, but it would be best, if possible, to buy uncut or chopped fresh produce, and always wash it before eating – even those that are already washed. , keeping these foods in the refrigerator is important, ”explained Dr. Freestone.
“We shouldn’t stop eating salad in sachet. It is an integral part of consumers’ diets and comes in five fruits and vegetables a day, “said Julie Ashmore of the Institute of Food Science and Technology. However, if it is packaged, consume the salad soon. as possible after opening.
Researchers are now trying to find ways to prevent infections in salads. There are 19,800 cases of salmonellosis in France each year.
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