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Response to procon (Reply #3)

Sat Apr 14, 2018, 02:57 PM

5. It happens also with unprocessed leafy greens

There's a pathogen risk that goes along with eating pretty much anything that's uncooked, and to a lesser degree things that are cooked. When you get symptoms like stomach cramps, vomiting, diarrhea, and/or maybe a slight fever, chances are you picked up some kind of pathogen somewhere and it's pretty difficult to go through life without doing so no matter how careful you are. If you are a reasonably healthy adult, there's virtually no risk of serious illness. The very small minority of people who get seriously ill from these types of outbreaks are mostly the very young, elderly, and those with compromised immune systems.

Personally I'm going to continue eating processed and unprocessed leafy greens without any more worry than I had before. There's a greater risk to your health in avoiding those types of food as they do a lot of good for you. The most likely source of pathogen food contamination is right in your own kitchen. The best way to reduce your own risk is to learn proper food handling and storage techniques.

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