“If leafy greens are kept cold, they can be considered safe,” Dr. Bruhn says. “And cooking to 160°F for 15 seconds adds an extra measure of safety to spinach.”
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Explore This IssueFebruary/March 2008
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Leake is a food safety consultant and writer based in Wilmington, N.C. Reach her at email@example.com or (910) 799-4881.