-
EXPLORE FURTHER: Disturbing rise in fatal foodborne illnesses tied to popular lunches
Experts are raising concerns about an increase in individuals getting sick from consuming unwashed salads tainted with harmful bacteria.
A concerning 17 percent of individuals in the UK confessed that they skip washing their salads, which notably raises the likelihood of contracting harmful bacteria like listeria, reveals a recent research finding.
Listeria, which can be fatal, typically causes fever, nausea, and diarrhea. However, in severe instances, it may result in life-threatening conditions like meningitis or sepsis.
sepsis
.
Over 280 individuals were affected by a severe case of food poisoning during the previous summer, which was connected to contaminated lettuce originating from the United Kingdom.
A probe conducted by specialists in food safety
connected the occurrence of Shiga toxin-producing E.coli (STEC), an uncommon variant of the bacteria E.coli known for causing diarrhea, with several kinds of pre-packaged sandwich meals that included the contaminated greens.
A new report examining the salad washing practices of UK residents has alerted experts about the importance of increasing knowledge regarding the harmful bacteria present in salads—especially those marked as pre-washed and ready for consumption—to prevent foodborne illnesses effectively.
Dr Deborah Lee, a UK-based general practitioner who has become a medical writer, commented, “Leafy greens often serve as a breeding ground for various pathogens such as norovirus, hepatitis A, cryptosporidium, giardia, toxoplasma, Salmonella, E. coli, Campylobacter, Yersinia, and Listeria.”
They may get polluted during each stage of production, including interaction with soil, water, manual handling, machinery, or storage facilities. The NHS suggests rinsing all pre-washed greens and veggies again prior to consumption. This crucial step in meal prep aids in minimizing gastroenteritis (foodborne illness).
The research examined the lettuce-washing practices among 2,000 individuals from the United Kingdom. It revealed that although 60 percent of participants knew about the potential for foodborne illnesses from uncleaned greens, an overwhelming 64 percent of those who confessed to skipping this step believed it wasn’t essential.
Nearly eight percent of participants reported using only pre-washed, bagged salad.
Dr. Lee cautioned that even though a packaged salad claims to be ‘pre-washed and ready for consumption,’ this doesn’t guarantee it’s entirely free of bacteria.
She mentioned that prewashed salads are treated with chlorine for disinfection and subsequently rinsed with clean water,” he stated. “Even though this process eliminates more than 90 percent of bacteria, numerous pathogens still persist.
Significantly, food tainted with bacteria like listeria might appear and smell normal yet can lead to severe, potentially fatal infections.
For many individuals, contracting listeriosis resembles having the flu, leading to symptoms such as fever, muscle pain, chills, and either nausea or vomiting.
Typically, the symptoms tend to get better within a few days.
Health professionals suggest rinsing salads again at home to enhance protection against possible deadly infections.
‘Rewashing at home provides an additional opportunity to remove any pathogens,’ Dr Lee advised.
‘For best results, after washing or rewashing, always dry lettuce leaves before eating. I would advise always drying salad leaves in a salad spinner – spinning the lettuce creates a centrifugal force that pulls the water and any pathogens away from the leaves,’ she added.
This occurs due to the fact that allowing produce to remain moist can lead to the proliferation of harmful bacteria and mold.
The research additionally revealed that over 70 percent of individuals believed merely washing their fruits and vegetables under running water was enough, whereas just 10 percent utilized food-safe cleansing agents like vinegar for this purpose.
Sheila Thompson, who leads marketing efforts for various brands like
Zyliss
The person who ordered the research stated: “People are becoming more conscious of the necessity to consume healthy food, yet eating safely remains equally crucial.”
The possible dangers of skipping the wash for your salads are quite severe—therefore, we should all invest time in properly preparing our leafy greens, despite this temporarily slowing down the meal preparation,” emphasized the culinary specialist.
Last month, Official also sounded the alert regarding a significant increase in STEC cases observed since the start of the pandemic.
In 2024, over 60 salads, sandwiches, and wraps sold at 11 prominent stores throughout the UK faced “do not consume” warnings due to concerns about potential contamination with STEC.
The outbreak infected 288 individuals, resulting in nine cases of hemolytic uremic syndrome (HUS), which is a severe illness potentially leading to kidney failure, along with two fatalities, according to the UK Health Security Agency (UKHSA).
Experts suggest that the rise in incidents might be due to the fact that salad ingredients like lettuce typically aren’t cooked, since cooking can eliminate bacteria and reduce the likelihood of foodborne illness.
The symptoms of infection can range from abdominal pain and nausea to severe bloody diarrhea, according to the UK Health Security Agency, with approximately half of those affected reporting this more serious form of diarrhea.
Nonetheless, it frequently proves challenging to identify due to the fact that these symptoms can result from various pathogens, such as norovirus.
The annual report indicates an increase in various bacterial infections such as yersinia, which climbed to 660 cases from 454. Additionally, cyclospora cases nearly doubled, increasing from 61 instances in 2023 to 123 in 2024.
From 2022 to 2024, the number of reported Campylobacter cases increased by 27 percent, totaling 70,300 instances.
Campylobacter is the leading cause of foodborne illness. Typically, it leads to symptoms such as diarrhea, nausea, and vomiting, which usually resolve without treatment within one week.
In serious instances, though, it poses significant risks to susceptible populations such as small kids, senior citizens, and those with weakened immune systems, potentially becoming fatal.
Aside from the suffering and discomfort caused by the disease itself, the Food Standards Agency (FSA) calculates that the bacteria cost the economy approximately £900 million annually in NHS treatments and missed workdays.
Read more
