For one, vegetables are considered essentials in our diet and are packed with a bunch of vital nutrients, fiber, and antioxidants. As such, they support everything from our cardiovascular system to our immune defence.
Recently, however, a case of a middle-aged woman who suffered acute kidney complications and severe gastrointestinal distress hours after a home-cooked vegetable meal raised a question most of us overlook: food safety with fresh produce.
While severe incidents of this type are relatively rare, health professionals do point out that improper handling, poor storage, or possible contamination of our greens could possibly turn what we believe is a nutritious meal to something potentially harmful to our health.
The question is: How can fresh vegetable potentially turn risky?
Since most vegetables are cultivated in open environments, they can easily become vulnerable to external influences before they can even hit the counter. There are several interrelated factors that may affect their safety:
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