Berkeley Wellness notes that although bagged salads are certainly convenient and generally safe, there are cases in which they could be contaminated by harmful bacteria. To minimize your risk further, experts advise washing greens even when they’re labeled “ready to eat.” Other good ideas include:

• Buy bagged salads that are refrigerated, have the latest “use by” dates, and show no signs of damage, spoilage, wetness, or slime on the leaves. Leaves should look dry and crisp. Greens that are minimally cut may be less risky than chopped ones.
• Keep salads refrigerated at home, and eat them as soon as possible. Toss them if you notice any juices or slime developing.
• Don’t assume packaged organic greens are safer. Several outbreaks of foodborne illness have implicated them specifically.
• Since pre-washed greens are more expensive, consider just buying unpackaged greens if you plan to wash them anyway.

Stay healthy, folks!

Photo by Kate Ter Haar.