Rather than avoiding fresh produce, adopting a few sensible food safety practices can help cut your risk of infection. Includes video 🎥
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The culprit behind the recalls is ‘shiga-toxin-producing E. coli’. What do you need to know about this bacterium?
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
No, you’re not imagining it. Some people really do experience bloating or gut upset when they eat a lot of salad.
Don’t panic: just follow these basic rules.
Top contributors
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Accredited Practising Dietitian and Lecturer, Southern Cross University
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Professor of Community Health and Wellbeing, The University of Queensland
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Professor of Biomedical Sciences, Quinnipiac University
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Associate Professor and Clinical Academic Gastroenterologist, Western Sydney University