The Los Angeles Times ran an article yesterday about the cleanliness of the bags of pre-washed greens one buys at the supermarket.
Even though the greens are triple-washed, it does not mean they aren't contaminated with bacteria. Because the washing is done in such large batches, a small amount of bacteria-infected greens added to the mix can contaminate many bags of greens. The bacteria they're most worried about is e-coli, which comes from animal manure.
I don't buy pre-packaged greens, because I prefer to shop at the farmers market. I'm also growing lettuce and other greens in our garden. On the rare occasions that I do buy the bagged stuff, I rinse it in cold water before serving. There is debate as to whether water will wash off the bacteria, but it makes me feel better.
The companies that wash greens are investigating various chemicals to add to the washes to ensure that no bacteria remains. I think this is going about it in the wrong way.
Our body's main defense against bacteria and pathogens in our food is the acid in our stomach. When working optimally, it breaks down and destroys the protein shell of microbes, rendering them harmless. And the good bacteria in our intestines should take care of any residue. So keeping a healthy digestive system is really important.
The public health problem with the spread of bacteria on bagged greens comes because the farming and washing is done on such a large scale that it can harm many people.
I buy my lettuce and greens from local farmers who eat the produce they sell, and who feed it to their own children. I know they are practicing healthy farming techniques, and I trust them to provide me with safe food.
Smaller is better.
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