The self-service salad bar is full of lettuce and lean protein, which can produce nutrient-rich and low-calorie meals. The only problem is that the salad bar is like a buffet, often a breeding ground for bacteria. It may be related to food poisoning, but does not require excessive worry. Food safety experts say that they can still use salad bar food frequently without getting sick, but should be careful to avoid eating certain foods.
Microbac Laboratorie food testing expert Trevor Craig noted that the most important thing to pay attention to in salad bars is usually high-protein foods such as meat, dairy products and eggs. "This type of food usually has very neutral pH and high moisture, so bacteria will grow rapidly when exposed."
99}In non-meat foods, Craig said he always avoids sprouts because the ideal growth environment of sprouts is very warm, making it a breeding ground for certain bacteria that may cause foodborne diseases such as Salmonella or Madibacterium infection.
Food scientist Bryan Quoc Le, who said that meat, poultry, dairy and egg products are more likely to bring food poisoning microorganisms because these foods are more likely to be exposed to pathogens during processing, and foods that are in contact with animal products are more likely to bring foodborne diseases.
Certain practices make people more likely to eat stained foods, Quarkler notes that animal products, especially dairy products and meat, should be stored in low-temperature environments, ensuring that they are kept at regular temperatures for less than two hours.
Animal products should also be clearly separated from other ingredients, especially vegetables and lettuce. Employees should wear disposable gloves to ensure that the ingredients do not cross-contaminate.
Craig said: "Even if it is very busy, restaurants should be cleaned regularly. When replenishing, old food should be placed on new food. Each food picked up should have its own utensils, employees should wear gloves and change them regularly. Food should also be divided, and meat, vegetables and dairy products should be classified."
He added that cold food should be cold and hot food should be hot. If not, it may indicate a problem with quality control.
Of course, just looking at it with your eyes cannot always understand the safety measures followed by self-service salad bars and salad restaurants, so if you are not sure, you can ask the store. If appropriate food safety measures are followed, employees may be more happy to share with you.
Responsible editor: Gu Zihuan