Why You Need to Think Twice About Making a Spinach Salad

Katie Sweeney

When it comes to cooking with spinach greens, including the kind that are packaged in a bag labeled "triple-washed" or "thoroughly washed," most home cooks rinse the greens anyway. This prevents a possible bacteria outbreak of E. coli, salmonella, or listeria. That’s what all the food-health professionals have been telling us for years, right? Well, a new study released last Wednesday says it doesn’t matter how many times you wash the spinach: Nearly 90 percent of the possibly dangerous bacteria remains on the leaves, especially baby spinach leaves. Yahoo Health reports on the shocking news that many health professionals have known for years: Eating raw spinach is a bad idea. Period. “Rinsing isn’t going to do a whole heck of a lot for food safety,” says Dr. Benjamin Chapman, a food safety specialist at North Carolina State University. Although some health experts avoid raw spinach, Chapman eats it, but acknowledges the risk, stating that he would never feed raw spinach to an elderly person or someone with a compromised immune system.

Wash all greens with a simple to use salad spinner.

Are you worried about the bacteria that lives on baby spinach?

Explore: Spinach, Health

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