Experts have raised an alarm about an increase in the number of people who get sick after eating unwashed salad contaminated with deadly bacteria.
An alarming 17 percent of people in the UK have admitted that they do not take the trouble to wash their salad, so that the risk of being infected by potentially deadly insects such as Listeria increases considerably, according to a new study.
Listeria – who can kill – usually causes fever, illness and diarrhea. But in more serious cases this can lead to fatal disorders such as meningitis or sepsis.
More than 280 people have since been brought down by a virulent form of food poisoning that had been linked to polluted lettuce grown in the UK last summer.
A study by experts in the field of food safety connected the outbreak of shiga-toxin-producing E.coli (STEC)-a rare tribe of the diarrhea-causing bug e.coli on several types of sandwiches with easy meals that contain the leaves.
In a new report that analyzed the salads of the British Waspatsen of the British residents, experts warned that a better consciousness of bacteria lurking in salad – even products that are labeled and ready for eating – is essential to keep food poisoning at a distance.
Dr. Deborah Lee, a general practitioner established in the United Kingdom who became a medical writer, said: ‘Salade leaves are a common source of pathogens, including norovirus, hepatitis. A, Cryptosporidium, Giardia, Toxoplasm, Salmonella, E.Coli, Campylobacter, Yersinia and Listeria.
‘They can become infected with every step of the production process, from contact with soil, water, handling, equipment or storage. The NHS recommends to surprise all proposed salads and vegetables again before use. This is an essential step in food preparation to help reduce gastroenteritis (food poisoning). ‘
Although 60 percent of the British is aware that unwashed salad entails a risk of food poisoning, 17 percent say they are not bothering to wash their leaves, or because they do not think it is necessary, they have forgotten, are tied before time, or think it is messy
Symptoms of shiga-toxin-producing E.coli include serious diarrhea and vomiting, according to the British health security agency
The study analyzed the salad wax habits of 2,000 British residents and discovered that, although 60 percent of people were aware that unwashed leaves could cause food poisoning, 64 percent of those who admitted that they had not washed their products did not think it was necessary.
Almost eight percent of the participants said they only use pre -waxed salad.
Dr. However, Lee warned that only because a saladas ‘washed and ready to eat’ says, this does not mean that it is free from bacteria.
“Prepared salad is washed with chlorine as a disinfectant and then flushed with pure water,” she explained. “Although this kills more than 90 percent of the bacteria, many remain.”
It is important that food contaminated with bacteria such as Listeria may not look or smell spoiled, but can still cause serious and sometimes life -threatening infections.
For most people, Listeria poisoning is similar to the flu, causing a high temperature, muscles pain or pain, chills and nausea or vomiting.
Usually the symptoms will improve after a few days.
Health experts recommend washing at home salad, to better protect against potentially life -threatening infections.
According to the doctor, even washed and ready to eat salad is not guaranteed free from bacteria
Those eating food that contains Listeria develop an infection called Listeriosis, which can cause fever, pain, chills, nausea, illness and diarrhea
“Rewashing Thuis offers an extra option to remove pathogens,” Dr. advised Lee.
‘For the best result, after washing or again, dry always lettuce leaves dry before eating. I would always advise to dry salad leaves in a salad spinner – turning the lettuce creates a centrifugal power that pulls the water and pathogens away from the leaves, “she added.
This is because leaving moisture from production can encourage the growth of fatal bacteria and mold.
The study also showed that more than 70 percent of people thought that rinsing under the tap would suffice, with only 10 percent use of food -safe cleaning solutions such as vinegar.
Heidi Thomas, head of marketing for brands such as Zyliss Who ordered the study, said: ‘Consumers are increasingly aware of the need to eat healthily, but it is just as important to eat safely.
“The potential risks of not washing salad are very serious – so we all have to take the time to prepare our greens correctly, even if it temporarily slows down the cooking process,” the food expert added.
The official official also raised the alarm last month about an increase in STEC that has been seen since the pandemic.
In 2024 alone, more than 60 salads, sandwiches and wraps were sold in 11 large stores in the UK with ‘Do Not Eat’ reports, about the fear that they could contain Stec.
In December a 17-year-old girl from Buckinghamshire continued to fight for her life after the deadly E. Coli tribe. Antonia Hay is supposed to have caught Stec-Hus, caused by E. coli o157, of food at a Christmas market in Great Missenden
Officials have not yet traced the source of the outbreak of the Shiga-toxin-producing E.coli (STEC), a rare tribe of the diarrhea-causing bug. But they believe it is linked to a ‘national distributed food’ or ‘Multiple Food’
The outbreak of disease 288 patients, causing nine cases of Haemolytic Uremic Syndrome (HUS) to create a life-threatening condition that can lead to kidney failure and two dead, the UKHSA reported.
Experts believe that the fact that salad and items, such as lettuce, can usually not be cooked, can sit behind the wave in cases because heating can kill insects and reduce the risk of food poisoning.
Symptoms of infections vary from stomach cramps and vomiting to bloody diarrhea, says UKHSA, with about half of the people infected with the latter.
However, it is often difficult to recognize because the same symptoms can be caused by a variety of insects, including norovirus.
According to the annual report, other bacterial infections, including Yersinia -Infections – rising to 660 cases of 454 – and Cyclospora – cases have doubled almost 61 in 2023 to 123 in 2024.
Between 2022 and 2024, Campylobacter Laboratory reports of 27 percent between 2022 and 2024, with 70,300 cases.
Campylobacter is the most common source of food poisoning. It usually causes diarrhea, nausea and vomiting that will of course get better within a week.
In severe cases, however, it can be life -threatening for vulnerable groups, including young children, the elderly and immunosuppressive.
Apart from the misery and the pain of the disease itself, the Food Standards Agency (FSA) estimates that the bacteria cost the economy about £ 900 million per year in terms of NHS treatment and lost days at work.
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