When fresh produce triggers acute kidney complications: the hidden safety risks of vegetables

their safety:

Microbial pathogens: Soil, agricultural run-off, and irrigation water can contaminate the surfaces of leafy greens and root vegetables with tough pathogens like E. coli, Salmonella, or Listeria. According to the CDC  Food Safety Overview, it is this foodborne bacteria that are responsible for a major share of preventable gastrointestinal hospitalizations that happen every year.

Failure to manage temperature: When perishable leafy greens are stored at room temperature, it creates an ideal environment for spoilage bacteria to