I’m sure it is such a shock for all spinach lovers out there, but it was proven that even prewashed spinach can carry dangerous bacteria like E, coli, according to the Center Of Disease Control about 48 American suffer from food poisoning every year and more than half of those cases are caused by fresh produce.
It is quit normal to worry from food poisoning when cooking raw meat, but with fresh produce it is quit uncommon for us. However fresh produce and particularly leafy vegetables should be used cautiously as they have the tendency to carry dangerous bacteria.
In a scientific experiment advanced microscopic techniques were used to observe the bacteria and bacteria cells attached on spinach leaves that were already prewashed, the experiment was meant to monitor how many bacteria cells get detached or killed even after several bleach rinses.
High strength bleach was found to be effective to kill all bacteria on the surface of the spinach leaves, however the leaves bumps, nooks, and crannies of spinach were found to cause an uneven distribution of the rinses, which in result caused up to 90% of the bacteria to survive and reproduce.
If that bacteria is not completely killed it can be spread on the preparation area or other vegetables near by.
This experiment is in line with all other leafy vegetables not only spinach, however that don’t mean we should avoid eating leafy vegetables, we all know the miraculous health benefits of leafy vegetables, however to minimize the risk factors, make sure to place your leafy vegetables in the refrigerator under 41° F and eat them within 3 days maximum of opening the package. It will be safer however to cook them to guarantee that all bacteria are killed.