Reply #3: As I understand it, the cut greens are dunked in a weak sodium metabisulfate [View All]

[Warpy]

solution to kill all the bugs, spun dry, and then bagged. The problems with the bagged baby spinach salad came from an effluent plume from a neighboring commercial pig farm, if memory serves me, so the washing didn't work on the bugs the plants had taken up internally.

I've had bagged greens last a long while as long as the bag hasn't been opened. Once it's opened, it turns into brown mush in record time, so I only buy it as a rare treat and when I know I'm going to eat it all within a couple of days.

Eating raw produce is a risk in most countries. It's really very clean here, or it has been, so the risk is an acceptable one here.