The very surprising common food item that can give you food poisoning - and it's not meat - MSN

A surprising product that can give you food poisoning is found in fridges across the country - and it's not meat.

Contaminated lettuce greens can be filled with harmful germs such as Salmonella, E.coli, Cycolspora, Listeria, and even norovirus. And if you consume the greens in a sandwich or a salad without cooking them first, there is a strong possibility you might get sick.

According to the Centers for Disease Control and Prevention, 2,028 illnesses, 477 hospitalizations, and 18 deaths were associated with outbreaks linked to lettuce. They had several outbreak notices at the time. However, as many sources of the outbreaks are never identified, and by the time a source is found, it is too late to recall as they might have already been used in restaurants, shops, and homes.

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But there are some top tips to make sure your salads and sandwiches aren't contaminated with the diseases. Firstly, wash your hands for at least 20 seconds with soap and water before and after preparing any leafy greens. Leafy greens, like other vegetables and fruits, are sometimes contaminated with harmful germs.

Although washing greens does not remove all germs, it helps reduce the risk of germs that can stick to the surface of leaves. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick.

Use plain running water to wash leafy greens and other vegetables and fruit. Do not wash greens with vinegar, lemon juice, soap, detergent, or produce wash. Kitchen vinegar and lemon juice will not harm leafy greens or other produce. In addition, getting rid of any torn or bruised leaves can help reduce the risk of being struck down with food poisoning.

How to avoid food poisoning

The Centers for Disease Control and Prevention recommends the following:

• The best way to wash leafy greens is by rinsing them under running water.
• Never use a bleach solution or other disinfectant to wash produce.
• Store leafy greens, salads, and all pre-cut and packaged produce in a clean refrigerator with the temperature set to 40°F or colder.
• Use separate cutting boards and utensils for produce and raw meat, poultry, seafood, and eggs.
• Never eat, serve, or sell leafy greens that have been recalled.
• All kinds of produce, including organic leafy greens, can be contaminated with harmful germs.

Who can it affect?

Although anyone can get a foodborne illness, sometimes called food poisoning, some groups of people are more likely to have a serious illness. These groups include:

• Adults aged 65 and older
• Children younger than 5 years
• People who have a weakened immune system because of a health problem or treatment that lowers the body's ability to fight germs and sickness
• People who are pregnant

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