Leafy greens are a vital part of a healthy diet, but they are also the most common source of foodborne illness in the United States. E. coli and Salmonella thrive in the moist crevices of spinach, romaine, and spring mixes. The 2026 agricultural data show that traditional washing methods are often insufficient to remove these stubborn pathogens. In response to recent outbreaks, health experts released updated guidelines for produce safety. Understanding the science of how bacteria stick to leaves will help you protect your family during meal prep. Here is a look at the updated guidelines for washing your leafy greens.
