Experts reveal that salads kept in packages may advance the growth of salmonella bacteria. The juices released from damaged leaves lead to this spread of salmonella. They claim that even if there is a slight damage to leaves in salad bags released juices that speed up the development of salmonella. In this way, the package becomes a suitable environment for growing this bacteria.
These salad juices also stimulated the ability of the bacteria to create biofilms, which cling tightly to the surfaces they coat. This is the reason why the product is so hard to wash. Most salad leaf crops are first exposed to salmonella in the field. A professor of clinical microbiology at the University of Leicester in England, Primrose Freestone, explained that salad leaf crops are exposed to salmonella because of insects, bird droppings and manure.
She also warned us where these bagged salads can be found. They are very common in grocery stores, airline meals, and they are often an ingredient in fast food servings. But how salmonella behaves in these products? Dr. Freestone and her team examined this precise issue. The study was published November 18, in the journal Applied and Environmental Microbiology. She informed the public that they wanted to find out what happens to salmonella in a bag of salads in order to figure out the potential threat to consumers.
They want to continue researching and what measures should be taken to reduce attachment of this pathogen to salad leaves. She says that the main purpose of their thorough study is finding ways to lower the risk of spreading this bacteria when it is present in bagged salads.