'Once you know to start looking for these items, it’ll be all you notice.'
is probably the salad bar. Full of fresh vegetables and lean proteins, a salad bar can be a simple, cost-effective way to cobble together a nutrient-rich, low-calorie meal. and, as a result, are linked to food poisoning. But does this mean you should write off salad bars completely? And what about popular to-go salad restaurants?
, making it a breeding ground for certain bacteria that can cause foodborne illnesses such as salmonella or E. coli. There’s always a possibility that you’ll get food poisoning from a popular salad chain, but it’s less likely. “A salad quick-serve restaurant may be a more controlled environment as it removes the consumer from the role of assembler, but the same rules apply: Hands must be washed, food must be temperature controlled, and cross-contamination avoided,” Coffman said
“The restaurant should clean regularly, even if it is busy,” Craig added. “When refilling, they should be placing older products on top of new products. Each item they pull should be with its own utensil, and employees should be wearing gloves and changing them regularly. Food should also be separated out with the meats, veggies and dairy items sectioned out.”
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