Experts Urge Cooking Greens to 160F as US Cyclospora Outbreak Raises Salad Safety Questions
Updated
Updated · The Guardian · Aug 14
Experts Urge Cooking Greens to 160F as US Cyclospora Outbreak Raises Salad Safety Questions
1 articles · Updated · The Guardian · Aug 14
Summary
Heating leafy greens to about 160F, experts say, is the most effective way to cut cyclospora and other foodborne risks during the US outbreak; washing raw produce cannot guarantee removal of every organism.
Leafy greens remain a strong nutrition source, with experts favoring variety over a single “best” choice even as CDC nutrient-density rankings put watercress at 17 nutrients per calorie—nearly double kale.
Darker greens such as kale generally pack more phytonutrients than lighter lettuces, but romaine, butter lettuce and iceberg still provide vitamins, fiber and hydration; adding fats can improve absorption of vitamins A, E and K.
Up to 9% of US pathogen-linked foodborne illnesses are tied to leafy greens—about 2.3 million cases a year costing more than $5 billion—because layered, bumpy leaves can trap contaminated water and microbes.
Stored properly, whole greens can stay fresh for 1 to 2 weeks, with most vitamins and fiber remaining stable; experts recommend airflow, controlled moisture and leaving unwashed greens untouched until use.