“High Bacterial Contamination in Young Leafy Vegetables, Lettuce, Perilla Leaves, etc., Thorough Washing Needed”

It is advised that leafy vegetables grown close to the soil require thorough washing due to higher bacterial contamination levels.

On the 14th, the Daejeon Health and Environment Research Institute announced that, following microbial contamination tests on seven types of vegetables distributed in local large and small supermarkets, the hygiene indicator bacterial contamination levels were relatively higher in the order of young leafy vegetables, lettuce, perilla leaves, kale, cabbage, paprika, and tomatoes.

The microbial contamination test was conducted by collecting 91 samples of highly consumed vegetables that are eaten without heating, such as in salads and juices, to check for the presence of general bacteria counts, total coliforms as hygiene indicator bacteria, and 15 types of food poisoning bacteria.

The results confirmed that vegetables growing at low heights close to the soil, such as young leafy vegetables, had higher hygiene indicator bacterial contamination levels. Except for two soil-derived bacteria frequently detected in agricultural products, no other food poisoning bacteria were found, indicating a relatively safe status regarding food poisoning.

However, the Daejeon Health and Environment Research Institute advised caution during the washing process, as the hygiene indicator bacteria and soil-derived bacteria detected in vegetables are not fatal to humans but may cause food poisoning if consumed excessively.

Shin Yong-hyun, director of the Daejeon Health and Environment Research Institute, stated, “To prevent food poisoning originating from agricultural products, a thorough washing process before consuming vegetables is necessary,” and added, “The Daejeon Health and Environment Research Institute will continue to monitor food poisoning risk factors to create a safe food environment in the region.”

This content was produced with the assistance of AI translation services.