The salad days of summer may not be so carefree. Leafy greens such as spinach and kale also
have been found
to contain residues of organophosphate and carbamate insecticides, according to the Environmental Working Group.
Salad greens have also been the subject of numerous recalls by the U.S. Food and Drug
Administration over the years for containing E. coli and other bacteria.
One recent report found lettuce and spinach were the leading source of food poisoning, and produce accounts for nearly half of all food-borne illnesses.
It’s important to refrigerate fresh veggies. If you're hitting your local farmer’s market, it may be best
to go early to avoid buying produce that’s been sitting out in the heat and sun
When preparing food, keep veggies away
from uncooked meats, which can be a source of bacteria such as salmonella.