Food poisoning and leafy greens

According to the Centers for Disease Control and Prevention it's not just because Americans are eating more salads. From 1996 to 2005 leafy green consumption rose 9 percent, but food poisonings from salad greens increased by 39 percent.

Experts say that more study is needed to determine the reasons for the rise, but contaminations at farms and major processing plants are usually behind widespread outbreaks.

People can reduce their risk of at-home food poisonings by thoroughly washing all greens before eating them.

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