The U.S. consumer media recently picked up on a study from the United Kingdom that casts doubt on the safety of bagged salads.
Salad processors and produce experts were justifiably upset and had scientific and factual rebuttals. (Read the story from The Packer here.)
In short, researchers found that if salmonella gets into a packaged salad, the juice from damaged leaves will encourage its growth. The study also said exposure to leaf juice can make salmonella more likely to cause infection.
Salad producers called the study “ridiculous” with “artificial conditions,” and food safety experts pointed out the industry already knows salmonella can grow in environments such as inside salad bags, which is why processors work so hard to prevent it from getting in there in the first place.
But bagged salads are big business at retail, and wise retail chains will equip their produce department staffs with a quick response to any consumer who asks.
If you’re not sure what to say, ask your bagged salad vendor.
It’s not necessary to tell consumers before they ask since the researchers do point out that the study doesn’t present an increased risk by eating bagged salads.
It’s not like informing consumers during a recall or product shortage.
When it comes to food safety, produce companies have come a long way in the decade since the deadly spinach outbreak, and they’re eager to report about their hard work.
Many consumers won’t care as long as they don’t get sick, but be sure you have answers for the ones who do.