Health experts actually advise against washing bagged salad While there is some level of risk, the U.S. Food and Drug Administration says greens which are labelled "triple-washed" or "ready-to-eat" can be eaten without being washed after they are taken out of the bag.
So producers wash their greens before they bag them. "Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat," according to the FDA. "If so, it will be stated on the packaging, and you can use the produce without further washing."
Packaged salads should be safe for consumption because their production must follow food safety practices. 2. Sometimes, packaged salads could be contaminated with harmful microorganisms. But that DOES NOT mean all of them are contaminated.
Bagged or ready-to-eat, fresh-cut produce
If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.
Any food that has been altered in some way during preparation, such as freezing, canning, baking, cleaning, or drying. So, not all processed foods are unhealthy, but you should avoid processed foods with high levels of salt, sugar, and fat.
Even when they're labeled "ready to eat," pre-washed salad greens can contain harmful chemicals—and probably aren't even totally clean.
Many of the big producers (like Dole), explains Farber, use water along with disinfectants such as chlorine, to clean their bagged and packaged (as long as it's labelled pre-washed!)
"Yes, the bagged salad leaves are washed in a chlorine rinse, which some industry sources confirm can reduce nutrient levels. But washing any salad vegetable leaves, even in water at home, will tend to rinse out some water-soluble nutrients.
Washing leafy greens does not remove all germs. That's because germs can stick to the surface of leaves and even get inside them. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick.
It appears the key to increasing your lettuce's life expectancy is to eliminate extra moisture first and then keep them dry. So when you get them home, remove them from the packaging and give greens a whirl in the salad spinner (before wrapping them in a paper towel in the fridge, of course).
The ingredients come labeled, washed and partially prepped. While you still have to chop the veggies, the herbs come by the sprig so there is zero waste (except for the plastic bags, sadly).
If you have invested in bagged greens that are labeled "ready-to-eat," "no washing necessary," or "triple-washed," this means that they are already clean, according to the CDC. There's no need to turn to these instructions for how to wash lettuce.
Per Still Tasty, if you are trying to determine if your unopened bag of pre-washed salad is no longer edible, the first thing to look at is whether or not the color has changed and if the leaves of lettuce have become "slimy" and "mushy." If they have, then don't eat them. You may also want to do the smell test.
Nonetheless, the U.S. Food and Drug Administration and many other food safety experts take the position that prewashed lettuce can be used without further washing.
It turns out the best way to be sure the bag of lettuce you're buying is fresh is not by the flatness or puffiness of the bag, but by the bag's Best By date. It sounds obvious, but it's just the best indicator of how long you have until the quality of the product is compromised.
Do I Need to Wash Lettuce? Yes, it's important to wash all fresh produce, but especially leafy greens and lettuce. Harmful bacteria from the soil can contaminate fruits and vegetables and lead to a foodborne illness if consumed.
In a word, no. According to James Rogers, Ph. D., director of Food Safety and Research at Consumer Reports, if E. coli (or any other type of bacteria that can cause food poisoning) is present in your produce, washing it won't remove all of those organisms.
The dirt on vegetables and salad ingredients can contain harmful bacteria. Peeling and washing helps to remove the dirt and bacteria.
Is It Better to Store Lettuce Washed or Unwashed? Head lettuce, such as iceberg and romaine, keeps fresh longer when it remains attached to the head and unwashed. Rinse the leaves only when you are ready to use them.
Many companies use a mixture of chlorine and water to disinfect the lettuce during the washing process. Chlorine is indigestible, and can cause severe stomach upset, as well as reactions ranging from mild cramping to diarrhea and hospitalization.
Drying Method: Salad Spinner
About this method: In every restaurant I've worked in, there has been a salad spinner. The difference between the home spinner and a restaurant spinner is about three feet in height and electricity. Restaurant spinners need to accommodate enough greens to feed a big crowd.
Even if the bag says “prewashed” or “triple-washed,” wash the greens yourself. Rinsing won't remove all bacteria but may remove residual soil. Prevent cross-contamination by keeping greens away from raw meat.
According to the FDA (Food and Drug Administration), you should wash raw fruits and vegetables very well before you peel, cut, eat or cook with them. Washing reduces the bacteria that may be present on fresh produce.
Some restaurants will use a sulfite spray over the salad bars and in the prep kitchen to keep that shiny new sheen on their food so that it appears fresh and appetizing.