Can You Catch Food Poisoning From Vegetables? You’d be mistaken for thinking that food poisoning outbreaks only surround meat. Yes, notorious food poisoning outbreaks in the press seem to surround meat. However, is this just media bias? What are the chances of catching food poisoning from vegetables? Catching Food Poisoning From Vegetables
Salad vegetables are often reported as more dangerous than meat. This is because of the bacteria and microbes that are present in the soil. With meat the bacteria can be cooked off and killed. But with salad vegetables it is more difficult. This means there is high chance of catching food poisoning from vegetables.
Contaminated Salad Vegetables
Salad vegetables can be contaminated in a number of ways:
-through pesticides used when growing the produce
-through bacteria which stems from the soil the produce is grown in
-from animals and birds who can access the produce whilst it is growing Reducing Food Poisoning From Vegetables
As salad vegetables are not cooked prior to eating, you must use other de-contamination methods. You can usually achieve this through washing vegetables. You can also add salad sanitising products to the water to help reduce bacteria to safe levels. However as you can’t see bacteria, it’s hard to know what levels of bacteria are on your produce.
You should use a thermometer to check the inside of the meat when cooking. However with salads and vegetables we can’t do this. Washing salad vegetables is the only way of ensuring low levels of bacteria. Therefore you need to ensure your food safety measures are up to scratch. This includes staff training.
Instead, you could use salads that are sold as ‘ready to eat’. These have been pre-washed by the manufacturer and must be used within their use by date. Otherwise, bacteria in the water residues can multiply meaning the product becomes unsafe to eat.
But Let’s Not Forget About Food Poisoning From Meat
It’s near impossible for raw meat to be free from bacteria. However as we tend to cook raw meats before eating, bacteria is reduced to safe levels. But you still need to be wary when it comes to bacteria.
Here are our top tips for ensuring safe meat production, handling and consumption:
Control your supply chain Ensure that you store raw meat safely Control contamination risks Cook meat thoroughly Train your staff.
Raw meat has had a lot of bad press over recent years. However, raw meat is a low risk product if handled correctly. By following the above simple rules you shouldn’t run into any issues.
As with the manufacturing and sale all food products, controls need to be implemented at every stage of the supply chain in order for your consumer to stay happy and healthy after eating. For guidance on implementing robust food safety controls, talk to our team today on 08450 50 40 60.