Tag: leafy green vegetables
-
CFIA Survey: Over 99.9% of Leafy Green Vegetables in the Canadian Market Had No Detectable Pathogens
Leafy greens usually have crisp green leaves and stalks, and should be eaten raw or lightly cooked to preserve the nutrients. Popular types of leafy greens include: lettuce arugula bok choy spinach Because leafy greens are often eaten raw, they can be a source of food poisoning. The Canadian Food Inspection Agency (CFIA) released the…