date:Jun 17, 2015
who prepared it. A CDC report revealed that salad greenssuch as lettuce, escarole, endive, spinach, cabbage, kale, arugula, and chardcaused 262 outbreaks involving 8,836 reported cases of foodborne illness between 1998 and 2008. There are a few ways greens can be contaminated: at the farm by manure or dirty water rinses; when a sick person preps a salad without washing their hands; and by cross-contamination at home (for example, by using the same cutting board for raw meat and salad prep, whic