Latest news with #DarinDetwiler
Malaysian Reserve
2 days ago
- Health
- Malaysian Reserve
Wild About Sprouts® Celebrates World Food Safety Day with Breakthrough Cold-Grown® Technology That Redefines Safety and Nutrition
SCOTTSDALE, Ariz., June 6, 2025 /PRNewswire/ — In honor of World Food Safety Day June 7, Wild About Sprouts® is shining a spotlight on its revolutionary Cold-Grown® process—an all-natural, patented innovation that has redefined food safety standards in the sprouting industry. With over 25 million containers sold pathogen-free and never part of any recall over its 8+ years, Wild About Sprouts is the only national sprout brand in the U.S., now proudly available in over 7,000 grocery stores across the country. Sprouts are among the most powerful, studied, and nutrient-dense superfoods on the planet. Yet for decades, their potential has been limited by persistent food safety concerns. Wild About Sprouts has solved that problem. Its Cold-Grown® process eliminates the risk of dangerous pathogens without the use of pesticides, herbicides, or chemical intervention, and uses 95% less water than traditional growing systems—making it one of the most sustainable solutions in fresh food today. 'At Wild About Sprouts, food safety isn't a feature—it's the foundation,' said Barry Didato, CEO of Rä Foods, parent company of Wild About Sprouts. 'Our patented Cold-Grown® method is changing the way America eats—combining breakthrough safety with unmatched nutrition, delivering sprouts that contain up to 100 times more antioxidants, vitamins, and minerals than fully grown vegetables. Backed by over 2,000 studies, sprouts—especially broccoli sprouts—are rich in sulforaphane, a proven compound that supports the body's natural detox pathways, helps fight cancer, reduces inflammation, and shows promise in managing conditions like autism, diabetes, and neurodegenerative disease.' Observed every year on June 7, World Food Safety Day highlights the importance of safe, accessible food for all. Wild About Sprouts is proud to lead this charge—proving that innovation can make clean, nutrient-packed, fresh foods not just possible, but scalable. 'Wild About Sprouts has not only innovated with its Cold-Grown® technology—they've demonstrated an uncompromising commitment to public health,' said Dr. Darin Detwiler, Food Safety Advocate, Professor and Author of Food Safety: Past, Present, and Predictions. 'In an era when consumers demand both transparency and accountability, this company offers a clear model of how science and responsibility can align to create safer, more sustainable food systems. As we recognize World Food Safety Day, this kind of leadership is precisely what our food system needs to move from reaction to prevention.' Whether tossed in a salad, layered on a sandwich, or blended into smoothies, Wild About Sprouts products offer an easy and delicious way to boost everyday nutrition—safely. For more information, visit or follow us on Instagram at @wild_about_sprouts. Wild About Sprouts is available at major retailers including Kroger, Walmart, Whole Foods Market, Sprouts Farmers Market, Albertsons, and many more. About Wild About Sprouts®Founded in 2016 and based in Scottsdale, Arizona, Wild About Sprouts is transforming the sprout industry with its science-backed, Cold-Grown® technology. As part of Rä Foods, a family office dedicated to better-for-you innovations, Wild About Sprouts is on a mission to deliver safe, delicious, nutrient-dense foods that Make America Healthy Again—one sprout at a time.
Yahoo
2 days ago
- Health
- Yahoo
Wild About Sprouts® Celebrates World Food Safety Day with Breakthrough Cold-Grown® Technology That Redefines Safety and Nutrition
SCOTTSDALE, Ariz., June 6, 2025 /PRNewswire/ -- In honor of World Food Safety Day June 7, Wild About Sprouts® is shining a spotlight on its revolutionary Cold-Grown® process—an all-natural, patented innovation that has redefined food safety standards in the sprouting industry. With over 25 million containers sold pathogen-free and never part of any recall over its 8+ years, Wild About Sprouts is the only national sprout brand in the U.S., now proudly available in over 7,000 grocery stores across the country. Sprouts are among the most powerful, studied, and nutrient-dense superfoods on the planet. Yet for decades, their potential has been limited by persistent food safety concerns. Wild About Sprouts has solved that problem. Its Cold-Grown® process eliminates the risk of dangerous pathogens without the use of pesticides, herbicides, or chemical intervention, and uses 95% less water than traditional growing systems—making it one of the most sustainable solutions in fresh food today. "At Wild About Sprouts, food safety isn't a feature—it's the foundation," said Barry Didato, CEO of Rä Foods, parent company of Wild About Sprouts. "Our patented Cold-Grown® method is changing the way America eats—combining breakthrough safety with unmatched nutrition, delivering sprouts that contain up to 100 times more antioxidants, vitamins, and minerals than fully grown vegetables. Backed by over 2,000 studies, sprouts—especially broccoli sprouts—are rich in sulforaphane, a proven compound that supports the body's natural detox pathways, helps fight cancer, reduces inflammation, and shows promise in managing conditions like autism, diabetes, and neurodegenerative disease." Observed every year on June 7, World Food Safety Day highlights the importance of safe, accessible food for all. Wild About Sprouts is proud to lead this charge—proving that innovation can make clean, nutrient-packed, fresh foods not just possible, but scalable. "Wild About Sprouts has not only innovated with its Cold-Grown® technology—they've demonstrated an uncompromising commitment to public health," said Dr. Darin Detwiler, Food Safety Advocate, Professor and Author of Food Safety: Past, Present, and Predictions. "In an era when consumers demand both transparency and accountability, this company offers a clear model of how science and responsibility can align to create safer, more sustainable food systems. As we recognize World Food Safety Day, this kind of leadership is precisely what our food system needs to move from reaction to prevention." Whether tossed in a salad, layered on a sandwich, or blended into smoothies, Wild About Sprouts products offer an easy and delicious way to boost everyday nutrition—safely. For more information, visit or follow us on Instagram at @wild_about_sprouts. Wild About Sprouts is available at major retailers including Kroger, Walmart, Whole Foods Market, Sprouts Farmers Market, Albertsons, and many more. About Wild About Sprouts®Founded in 2016 and based in Scottsdale, Arizona, Wild About Sprouts is transforming the sprout industry with its science-backed, Cold-Grown® technology. As part of Rä Foods, a family office dedicated to better-for-you innovations, Wild About Sprouts is on a mission to deliver safe, delicious, nutrient-dense foods that Make America Healthy Again—one sprout at a time. View original content to download multimedia: SOURCE Rä Foods Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
23-05-2025
- Health
- Yahoo
Best nontoxic grill tools and accessories, according to food safety experts
Grilling is more than just a cooking method; it's a beloved tradition that brings family and friends together during summer cookouts, game days and casual evenings. However, an increased interest in food safety and the toxins that exist in some food prep materials raises the question — how do the grilling accessories we use impact the safety of the meats and veggies we throw on the barbie? The reality is, grilling itself isn't without risk. This method of cooking exposes us to high heat, open flames and some potentially toxic substances. And while you may not be ready to nix grilling altogether (it ain't easy to pass up a flame-licked Memorial Day burger, after all), you may want to switch out some of your grilling tools to make the beloved tradition a little safer. "In the context of grilling, 'toxic' refers to the potential for certain materials used in grilling tools or accessories to release harmful chemicals or physical hazards when exposed to high heat," says Darin Detwiler, PhD, food safety expert, author and professor of food and agriculture at Northeastern University. When these toxins are released during grilling in the form of fumes or particles, Detwiler says they have the potential to pose a risk to human health, particularly when they're inhaled or eaten. Some of these potentially harmful substances include heavy metals, phthalates from plastics and other synthetic compounds. Research indicates that some cooking utensils, cookware and other food preparation tools may release harmful chemicals into food. Low-quality metal products, those with nonstick coatings and plastic utensils tend to be the biggest culprits. While many of these products are generally considered safe and are readily available to purchase, cooking itself can lead to problems and it's up to you, the consumer, to decide what level of potential exposure you're comfortable with. In the case of metal cooking tools, some metals (particularly aluminum options) react when exposed to heat and acidic environments (like tomato-based sauces or vinegar marinades), degrading over time. This degradation can lead to the leaching of metal particles into food and ultimately into our bodies. Over time, metals like lead, nickel and aluminum can build up in our systems, leading to serious health problems. For instance, heavy metals like lead can impair brain development and function, while aluminum exposure has been linked to conditions like Alzheimer's disease. Nickel, though essential in trace amounts, can trigger allergic reactions or other health issues when consumed in excess. Plastic grilling accessories pose other concerns, particularly related to microplastic ingestion and exposure to phthalates, which are chemical compounds that may contribute to hormonal imbalances, reproductive issues and other concerning health effects. Risk of exposure increases when plastic-containing utensils or containers are exposed to high heat, as happens during grilling. The good news is that managing risk while grilling is relatively easy. By inventorying your current grilling tools and switching out lower-quality metals and plastic accessories for nontoxic options, you're hedging your bets and making your cookouts a safer, healthier experience. Here's some more good news: There are lots of safe and effective grill tools that won't increase your risk of accidentally consuming microplastics or heavy metals. These nontoxic options are heat-resistant, food-safe and designed for long-term use: Stainless steel: Rust-resistant, durable and one of the safest materials for grilling tools, stainless steel doesn't leach chemicals and can withstand high heat without breaking down. Bamboo or hardwood: Opt for untreated bamboo or natural hardwood utensils for eco-friendly, nonreactive options that are great for flipping, scraping and handling food. Of course, you'll want to be careful about when and how you using them around an open flame — think more for prepping, plating or cooking in conjunction with cast iron or carbon steel fry pans or grilling trays. Ceramic, carbon steel or cast iron: When it comes to grilling cookware, ceramic-coated or seasoned cast iron is an excellent choice. Carbon steel is also a good option. These materials provide a naturally nonstick surface and are less likely to leach chemicals or heavy metals. In fact, one study showed that oiling cast iron cookware before use significantly reduced the amount of toxic metals that may leach, especially in acidic conditions, with reductions of up to 83% for cadmium specifically. However, the researchers did note that the level of metal released from these tools, regardless of whether it was oiled, is unlikely to pose any serious health risks. You have your grill fired up, your menu selected and the tunes cranking. While all these details are important for creating the best cookout day ever, if you're focused on nontoxic cooking, choosing your cooking accessories wisely can make or break your culinary quest. Here are some products to consider when you're prioritizing nontoxic cooking while trying to quench your hankering for a perfectly grilled meal. When shopping for grill accessories (or inventorying the tools you already have on hand), it's essential to understand which materials are considered less safe. Here are a few materials to steer clear of: Plastics: Plastics often contain substances like BPA (bisphenol A) and phthalates, both of which can be harmful. Plastics degrade under high heat, leaching chemicals into your food. "Recent scientific research notes that black plastic cooking utensils, which are often made from recycled electronic waste and low-grade materials, may contain flame-retardant chemicals and other chemical constituents that can potentially lead to serious health impacts," says Matthew Allen, senior director and food safety expert at NSF, a third-party organization that independently tests products for safety. Nonstick coatings: While nonstick coatings can make cleaning easier, they may also release toxic fumes when overheated. Depending on the product, these fumes may contain PFOA, PFAS or PTFE, synthetic chemicals tied to health risks. For example, Detwiler points to Teflon, which starts to degrade above 500°F, releasing toxic fumes that can be harmful. This is why its particularly important to avoid these materials when cooking at the high heats associated with grilling. Painted or coated metal: Tools that feature painted finishes or low-quality coatings might contain lead or other harmful substances, which are unsafe when exposed to grilling temperatures. Andrea De Vizcaya Ruiz, PhD, professor in the Department of Environmental and Occupational Health, Wen Public Health at the University of California, Irvine, says that the metals on these materials may rust or flake, exposing food to materials such as lead or cadmium. "Lead causes brain and nervous system damage, learning disabilities, kidney damage and hypertension. Cadmium is linked to kidney damage, bone loss, cancer and respiratory issues,' she says. Wire bristles: When it comes to grill cleaners, it's best to avoid those with wire bristles. The American Medical Association even put out a statement warning about the risks, noting that more than 1,600 people had to visit emergency rooms between 2002 and 2014 after accidentally consuming wire bristles. While grilling is a fun and flavorful experience, it isn't without risks. Studies have highlighted concerns about the formation of compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which develop when grilling meat at high temperatures. These compounds have been linked to an increased risk of some cancers, making it important to grill with care. Here's how you can make your grilling practices safer: Choose a safer grill: Electric grills are generally considered the safest grill type, as burning charcoal or gas can release harmful emissions. "Grilling with gas or charcoal is an incomplete combustion process as seen by the smoke or soot that is produced," says Butt. "This process generates PAHs which may migrate into the food and are known carcinogens [cancer-causing compounds]. In addition, the grilling process can directly form PAH, heterocyclic aromatic amines (HAAs) and acrylamide on the food. HAAs and acrylamide are also known carcinogens,' he says. However, if you're not ready to select an electric grill, gas is considered the next best option. It's also important to consider the grill's cooking surface — cast iron and stainless steel are the safest choices. Avoid overcooking or charring meats: Excessive charring increases the formation of HCAs and PAHs. Aim for a light sear without burning your food. Marinate meats: Using marinades with acidic ingredients like vinegar or citrus juice can significantly reduce the formation of harmful compounds. Cook at lower temperatures: High heat is a major contributor to the development of carcinogenic compounds. Opt for medium heat when possible, and flip your food frequently to avoid prolonged exposure to intense heat. Use safer grill tools: Stainless steel, cast iron or ceramic-coated tools are great options that won't leach harmful chemicals into your food. Avoid wire grill brushes: These can shed bristles, which may end up in your food. Opt for safer alternatives like bristle-free brushes or wooden scrapers. Be cautious with aluminum foil: If you're using foil, ensure it doesn't come into direct contact with flames, as this can cause oxidation and transfer of aluminum to food. HCAs and PAHs are chemical compounds that form during the cooking process, particularly when meat is grilled, barbecued or cooked at high temperatures. These compounds are created when amino acids (the building blocks of proteins), sugars and creatine in meat react under intense heat or direct exposure to flames. Research has shown that HCAs and PAHs may damage DNA, potentially increasing the risk of cancer over time. To reduce exposure, you should avoid charring meat, use lower-temperature cooking methods or marinate meat before grilling, which can help minimize the formation of these harmful compounds. To reduce HCAs and PAHs, Samantha Peterson, dietitian and founder of Simply Wellness, shared some tips: Marinate your meat — especially with herbs like rosemary, garlic and acids like lemon or vinegar. This can reduce HCA formation by up to 90%. Use leaner cuts of meat to minimize fat drips and smoke. Flip meat frequently and cook at lower temps. "Low and slow" is the way to go. Trim charred bits before eating. Grill more veggies — they don't form HCAs or PAHs. It may. Electric grills produce fewer toxic emissions compared with charcoal grills. When choosing between gas and charcoal, gas grills may help prevent overcharring, as the temperature emitted by these grills is more dependable and consistent. Traditional wire brushes can lose bristles, which may inadvertently end up in your food and potentially cause internal injuries if swallowed. Safer options include bristle-free brushes, grill stones or wooden grill scrapers. Using aluminum foil may lead to the transfer of aluminum particles to food, especially when exposed to high heat or acidic ingredients. If you choose to use foil, keep it away from direct flames and avoid cooking acidic foods in it to reduce potential risks. Samantha Peterson, MS, RD, registered dietitian and founder of Simply Wellness Darin Detwiler, PhD, LPD, MA Ed, food safety expert, author and associate professor focusing on food and agriculture at Northeastern University Craig Butt, PhD, PFAS expert and senior manager of Applied Markets, SCIEX Matthew Allen, senior director and food safety expert at NSF, a third-party organization that independently tests products for safety Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
Epoch Times
02-05-2025
- Health
- Epoch Times
Bread Sold in 6 States Recalled Due to Glass Contamination
A Glenn Dale, Maryland-based company has voluntarily recalled three types of its frozen bread products that had been distributed across six states. The loaves were recalled due to glass contamination. Upper Crust Crest Hill Bakery, also known as Upper Crust Bakery LP, announced on April 12 that it was recalling 89 cases of its 4-ounce Ancient Grains Hoagie Roll (Lot No. 90), 699 cases of its 18-ounce Multigrain Sourdough (Lot no. 90), and 30 cases of its 20-ounce Whole Grain Multigrain product (Lot no. 92), according to an FDA The enforcement report shows that the products were distributed to retailers or wholesalers in Pennsylvania, California, Connecticut, Maryland, Delaware, and Ohio. 'Glass contamination can happen at several stages of food production due to equipment breakage, packaging accidents, and inadequate cleanup,' Darin Detwiler, a Northeastern University professor, food safety expert, and Alliance for Recall Ready Communities adviser, said in an email to NTD, a sister media outlet of The Epoch Times. 'This risk is why food facilities have strict policies called Glass and Brittle Plastic Control Programs—but lapses can still happen.' Specifically, glass fragments were found on top of the three bread products. Neither the FDA nor the Upper Crust Crest Hill Bakery responded to requests for comment by press time. Related Story 5/1/2025 The company says on its website that it partially bakes, then freezes, bread and pizza dough made with non-genetically modified ingredients. The products are then sold to wholesalers and food retailers. The recall was initiated on April 12 and classified as a Class II recall by the FDA on April 25. The weekly enforcement report was published on April 30. 'The gap reflects the time needed for the FDA to review company data, assess risk, and assign a classification,' Detwiler said. 'The recall was not enforced late—it was logged into the weekly reporting system after classification.' The recall was classified as a Class 2 event, which the FDA Class 2 indicates a moderate risk to consumers, Detwiler said, while Class 1 indicates a higher risk level. 'What stands out here is the specific location of the hazard, which was on top of the bread,' he said. 'If this contamination was external and visible, it changes how the risk is perceived. It may also explain the Class II designation rather than a Class I, which is more typical for glass recalls. 'Identifying which lots went to which stores takes time and coordination, and more retail partners means more consumer alerts and more room for error,' Detwiler said. 'When recalled products appear under multiple store names, public confusion and brand damage can multiply.' From NTD News
Yahoo
17-04-2025
- Health
- Yahoo
You May Want To Think Twice Before You Eat Bagged Lettuce
You likely buy some grocery items for convenience, to save a couple of steps when it's time to prepare a meal. Prewashed bagged greens, such as lettuce or spinach, seem like a no-brainer if you're trying to eat nutritiously. But not so fast ... According to food safety experts, prewashed bagged greens aren't the safest choice. Bacteria and contamination are more common than you may suspect in this particular grocery item. 'While consumers expect convenience and safety, the reality is that prewashed bagged greens remain one of the riskiest items in the grocery store due to contamination risks throughout the supply chain,' says Darin Detwiler, a professor of food policy at Northeastern University and author of 'Food Safety: Past, Present, and Predictions.' He avoids buying bagged greens because of the risk of deadly E. coli contamination. 'When you look at past outbreaks, bagged salads have been a leading cause of foodborne illness, with some outbreaks resulting in hospitalizations, kidney failure (hemolytic uremic syndrome), and even death,' Detwiler said. Many factors in the supply chain can contaminate the greens with pathogens — such as E. coli, listeria or salmonella — that can leave people sick, hospitalized or worse. 'Bagged greens are washed and processed in large batches, which is an effective way to spread pathogens,' said Olivia Roszkowski, chef-instructor of plant-based culinary arts and food safety certification at the Institute of Culinary Education's New York City campus. Leafy green outbreaks happen more than you'd expect, and the FDA created a Leafy Greens STEC Action Plan in 2020 to reduce different strains of E. coli in leafy greens and updated the plan in 2023. (For example, shiga toxin-producing Escherichia coli O157:H7 is the pathogenic strain that is often associated with lettuce and leafy green outbreaks, and Detwiler says it 'is particularly dangerous because it takes a very small amount to cause severe illness. ... The risk isn't theoretical — it's been repeatedly proven in outbreak after outbreak.' ) And despite the efforts to reduce leafy green-related outbreaks, they continue to occur. Leafy greens are attributed to 'up to 9.2% of known pathogen-caused foodborne illnesses' in the U.S., according to a report in the Journal of Foodborne Illness published in April 2024. The report estimates over 2.3 million illnesses every year are related to contaminated leafy greens. Contamination can occur at different stages before bagged salad greens reach the refrigerated produce section and eventually your plate. 'In the field, produce can become contaminated with pathogens from sources such as contaminated irrigation water, wild or domesticated animals, soil, or air,' said Kimberly Baker,a food systems and safety program team director at Clemson University. It's more common to have contaminated greens 'when the field is in close proximity to livestock farms or feedlots where animals are being held in densely populated conditions,' Roszkowski explained. Arizona and California are big producers of leafy greens in the United States and are often near large cattle operations, according to Detwiler. E. coli, salmonella, or listeria can be introduced to the crops through contaminated irrigation water from nearby cattle farms, he said. 'Runoff from manure lagoons can seep into irrigation canals and contaminate fields with deadly bacteria like E. coli O157:H7,' Detwiler continued. Manure lagoons are large pits where livestock waste is stored, per Environmental America. And it's not only contaminated water that can be a problem. Some farms use unregulated water sources to irrigate the fields. 'Some farms use untreated or minimally treated surface water from rivers, lakes or canals, increasing the risk of contamination,' Detwiler said. When it's time to harvest, there are added risks for pathogens and bacteria to come in contact with lettuce. 'Contamination can occur through human handling, contaminated equipment or water used in post-harvest processes to transport, produce or remove soil,' Baker said. There are opportunities for pathogens to come in contact with leafy greens once they reach a processing plant. The greens you get in a bag don't typically come from one field but from multiple farms, complicating traceability and increasing contamination. Greens are processed in a centralized area and distributed — which is convenient for all the companies involved in the process— but not ideal from a food safety standpoint. 'Greens from different farms are mixed, washed and packaged together, so one contaminated leaf can impact thousands of bags across multiple states,' Detwiler explained. Lettuce is washed in large vats, added Rosemary Trout, associate professor and program director of Culinary Arts & Food Science at Drexel University. What you may not suspect, according to Trout, is that 'plant foods are usually more often associated with foodborne illness than animal products.' Keeping the greens cold is necessary to prevent any pathogens from growing and spreading. According to Roszkowski, 'Not keeping the greens consistently cold throughout the process of harvesting, processing and transporting can cause bacterial growth to occur.' However, refrigeration doesn't eliminate the chance of pathogens; it can help slow them down. 'Refrigeration slows bacterial growth but does not kill bacteria, meaning contaminated greens can still cause illness, even if stored properly,' Detwiler said. If you're thinking, 'Well, I'll wash my prewashed greens for extra safety measures,' don't. Washing greens at home doesn't make them safer because water won't remove the pathogens, Detwiler said. Rinsing prewashed greens can introduce pathogens that may be lurking on your counter or sink. 'Prewashed greens should not be rewashed at home, as doing so can introduce contamination if the sink, utensils, equipment or hands of the preparer are not properly cleaned or sanitized,' Baker said. Bacteria or pathogens aren't obvious and can't be seen. 'If greens are contaminated with pathogens, they cannot be detected by sight, smell or taste … and can't be removed by washing,' Baker explained. According to Detwiler, 'Bacteria like E. coli and salmonella can form biofilms that help them stick to the surface of the leaves [and] once attached, these bacteria do not simply rinse off.' Harmful pathogens need to be cooked to be eliminated, as heat kills them, said Detwiler. A big issue with lettuce is it's usually eaten raw, not cooked, 'making it challenging to reduce the risk of foodborne illness,' Baker said. If you still prefer buying bagged greens for the convenience, there are several precautions to take. Before you purchase any salad greens, check if there are any recalls, advised Detwiler and Roszkowski. 'Stay updated on recalls via the FDA and CDC websites,' Detwiler said. 'If your greens are part of an outbreak, throw them away immediately.' Experts say you should look at the expiration dates before purchasing. Trout advises to only buy what you will eat within a day or two. Avoid bags with excess moisture that look wet, as damp environments are a haven for bacteria to thrive, Detwiler said. 'Inspect the package to ensure the lettuce looks fresh, without wilting or discoloration, as these signs may indicate improper storage or reduced freshness,' Baker said. You also want to stay away from any bags that have slimy leaves, Roszkowski added. Once you've purchased greens, don't let them sit in a hot car or garage or out on the counter. 'Avoid drastic changes in temperature when transporting them from the store and when preparing a meal,' Roszkowski said. 'This leads to condensation and creates a moist and warm environment that can encourage both spoilage and bacterial growth.' Greens should be kept refrigerated at or below 40 degrees Fahrenheit, say Detwiler and Trout. Purchasing a head of lettuce or a bunch of spinach may have the extra step of rinsing and drying before tossing in a salad bowl or stir-frying, but you could be minimizing the risk of lurking pathogens. 'Whole heads of lettuce or spinach have less surface area for contamination compared to pre-cut, mixed bagged greens,' Detwiler said. He suggests rinsing them under cold water — not soaking — to remove dirt, debris, any insects and surface-level bacteria. 'Wash them at home before eating.' 5 Foods And Drinks To Avoid At The Airport, According To Food Safety Experts Food Influencers Are Making Uncomfortable Eye Contact With You — And They're Doing It On Purpose The Best Foods To Eat For A Long Life, According To Longevity Experts
