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Why lettuce is a surprisingly frequent cause of food poisoning
Americans eat around 25 pounds of lettuce per year on average, making it a dietary staple — but also a surprisingly common source of foodborne illness. Lettuce grows close to the ground, making it prone to contamination by bacteria such as E. coli and Salmonella. Its leafy structure traps pathogens and it is rarely cooked, leaving bacteria alive when consumed.
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