KALE – HEALTHY, NUTRITIOUS AND SAFE
January 16, 2014
Kale is Cool!
Source: April Ward, Calfornia Leafy Green Products
The growing popularity of the leafy green kale, historically used as a garnish or cooked beyond recognition, has been quite astounding. Had you bought kale stock in 2011, you’d be a rich person today. Now the proclaimed “super food” is often eaten raw in salads and used as a juicing ingredient.
As people start adding kale to their diet, some might question its safety because, like other leafy greens eaten raw, there is no kill step for pathogens. Consumers can be assured that kale coming from LGMA membersis subject to all the requirements of our rigorous science-based food safety practices and mandatory government inspections.
Even with a rigorous farm food safety program in place, consumers should practice safe-handling methods in the kitchen to reduce the risk of foodborne illness and keep your family healthy. Keep greens cool in the refrigerator and avoid cross-contamination with raw meats (or cutting boards!). To answer a popular question, when you bring home bagged salads (including kale), the Partnership for Food Safety Education recommends that you do not wash bagged greens marked washed or ready to eat.