Is It Safe to Eat Salad? Key Facts You Need to Know for Health

Salad is generally safe, but leafy greens can carry bacteria like E. coli or listeria. Wash greens and check for recalls.

Risks

Leafy greens cause many foodborne outbreaks (E. coli, Listeria, Salmonella). The CDC links salads to outbreaks.

How to stay safe

• Wash greens under running water, even if prewashed (optional).
• Check recalls.
• Keep cold at 40°F or below.
• Use within 3 to 5 days.

Who’s at risk

Pregnant women, older adults and weak immune systems.

Benefits

Salad is high in fiber and nutrients.

Risk numbers

Leafy greens have been tied to many foodborne outbreaks, including E. coli O157:H7 and Salmonella. The CDC estimates that leafy greens were the source of 22 percent of illnesses from produce between 1998 and 2008. Raw produce contamination can happen from irrigation water, animal contact, or handling.

• The 2018 romaine lettuce outbreak linked to Yuma, Arizona, sickened 210 people across 36 states, with 5 deaths.
• Pre-washed bagged salads are labeled ready to eat and do not need rewashing per FDA guidance, although some people choose to rinse.
• Sprouts carry a high risk because warm and humid growing conditions favor bacteria.

Staying safe

Refrigerate salad at 40 F (4 C) or below, wash hands and boards, and keep greens away from raw meat. Discard slimy or spoiled greens. Pregnant women, older adults, young children and people with weak immune systems should avoid raw sprouts. Check recalls on FDA and CDC websites. The benefits of vegetables outweigh the risks for most people, since diets high in vegetables are linked to lower rates of heart disease.

Risk numbers

The CDC estimates that leafy greens are among the foods most often linked to outbreaks of E. coli, Salmonella and Listeria. Between 2010 and 2020 produce was linked to many US foodborne outbreaks. The CDC estimates 48 million Americans get sick from foodborne illness each year, and 3,000 die. Still, for most people eating salad is safe and healthy.

Staying safe

Wash hands, rinse greens under running water even if labeled pre washed according to the label, and keep salads cold at 40 F (4 C) or below. Follow recall notices from the FDA. Pregnant women, older adults and people with weakened immune systems should be careful with raw sprouts, which carry higher risk.

Contamination and outbreaks

FDA and CDC investigations have linked romaine lettuce to E. coli O157:H7 outbreaks in 2018 and 2019, including one that sickened 210 people across 36 states and caused 5 deaths. Bagged salad products have been recalled for Listeria. Leafy greens are grown in open fields, where irrigation water, animal intrusion and handling can introduce pathogens.

Safe handling

Choose fresh produce without bruises, refrigerate cut produce within 2 hours, rinse under running water, use separate cutting boards and discard lettuce outer leaves. Do not wash pre washed bags again unless labeled otherwise, since extra handling may add contamination. Check recall notices at fda.gov.

Based on data from the CDC and the US Food and Drug Administration