Getting the most from bagged salads
What keeps the leaves perky?
It's down to the 'modified air packaging' that replaces normal air with 95 per cent nitrogen to control browning. Packaged lettuce left in standard air would go off quicker.
What's the smell when you open the bag?
It's chlorine. Chlorinated water is used to kill bugs, but manufacturers say that residues on the leaves are lower than in drinking water.
Are they as nutritious as non-bagged?
Italian scientists found that people eating three-day-old bagged lettuce didn't show rises in blood levels of disease-protective antioxidants, as they did when they ate fresh leaves. If you buy lettuce fresh and eat it straight away, it's more nutritious, but if you leave it hanging around or soaking in water, it's likely to be no better than bagged. If the convenience of bagged salad makes you eat more, though, then it's a good thing.
How long can you keep them after opening?
No more than 24 hours unless you transfer to an airtight container when you might manage a couple of days. But always take note of the use-by date and don't eat beyond it. A red colour on cut surfaces indicates bacterial growth so avoid lettuce that looks like this.
Can you really rely on them being safe to eat without washing?
Probably, but not absolutely. Consumption of bagged salad leaves has been linked to salmonella in England and Wales and to E coli in the USA. A cautious approach would be to wash bagged salad if you're pregnant, or giving it to very young or very old people. Oddly, organic salads are theoretically more risky to eat without first washing because they don't have the chlorine rinse.
What if they go off before the Use-by date?
Store salads between 1-4 C, any higher and they'll go limp, lower and leaves become translucent and shiny. If you're sure the product's at fault, take it back.
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