Multi-Resistant Germs Found in Bag Salad

Scientists from the Julius Kühn Institute (JKI) in Braunschweig have detected multi-resistant germs on packaged salads and fresh herbs. The fact that bacteria multiply particularly well in salad bags is mainly due to the fact that the vegetables have already been cut: the juice that escapes from the cut edges of the leaves and stems serves as a nutrient solution for the bacteria.

Reduce germs in bag salads and herbs

• In general, consumers should wash raw vegetables, lettuce, and fresh herbs thoroughly with drinking water before consumption to minimize exposure to pathogens or antibiotic-resistant bacteria.
• Do not eat bag salads and fresh herbs after the use-by date.
• To protect against infections, pregnant women and people with a weakened immune system should avoid eating pre-cut and packaged salads. According to the Federal Institute for Risk Assessment, people with a particularly weak immune system should, after consulting their doctor, heat vegetables and fresh herbs to 70 degrees for at least two minutes before consumption.