2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Almost 90% of lettucethat are distributed in commercial networks are contaminated with bacteria. And more than half of them - 61%, with Escherichia coli. This is what Bogomil Nikolov from Active Users claims.
These conclusions were reached by Active Consumers after a study of 18 types of leafy vegetables placed on the market. Their results show that in 16 of the studied lettuces or in 89% there are coliforms, and in 61% - and E. coli.
According to Prof. Todor Kantardzhiev, director of the National Center for Infectious and Parasitic Diseases, this high frequency of bacterial contamination is a sign of fecal contamination. The most common cause of this type of contamination is the water used to water the vegetables. Although the Escherichia coli microbe is widespread in nature, it is dangerous to our health when it enters our body. In addition to parasites, lettuce can transmit infections and the parasitic disease canine tapeworm.
The infections transmitted by lettuce are neoviral, and in the spring and summer the most dangerous are intestinal infections that can cause dysentery. Therefore, experts advise lettuce to be washed leaf by leaf, and then to be well shaken to drop the last drop of water from the leaves. And restaurant chefs are advised to soak leafy vegetables in a solution of water and potassium permenganate if there is an epidemic threat.
Prof. Kantardzhiev adds that lettuce and fresh onions should not be kept close to meat and dairy products, as there is a risk of transmission of various contaminants and salmonella.
In the last few years, organic plant growing has become more widespread. It is extremely risky for consumers, as many farmers fertilize their produce with organic waste or compost. And this makes it difficult to control the amount of mineral elements and can lead to the accumulation of nitrates and nitrites in vegetables.
There is a special regulation in Europe that regulates the nitrate content. According to him, the maximum allowable quantity for 1 kg of lettuce is 4 g when grown in greenhouses and 3 g per kg when grown in the field.
The tests performed on green salads from Active users, show that the nitrates in them are slightly above the permissible values and do not pose serious risks to human health. However, they have contacted the BFSA and are awaiting the results of their inspections.
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