A new study has warned about the possible growth of Salmonella bacteria in prepacked salads. According to the researchers, damaged leaves can leak juices which promote the growth of the organism that causes food poisoning.

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The presence of liquid also predisposes to the formation of biofilms which allow the bacterium to tightly adhere to surfaces. Hence, once the microorganism appears in the area, it would be difficult to wash it away. Salmonella can be introduced in the environment where salad leaf crops are produced through bird droppings, feces, and insects.

The researchers cultured the bacteria in salad leaves and juice using different temperatures. They discovered that in the presence of juice, the bacteria could survive even when placed inside the fridge.

Associate Professor Primrose Freestone of the University of Leicester said that the number of studies examining Salmonella's behavior in food products is very small. "We wanted to investigate what happens to Salmonella in a bag of salad to better understand the potential risks to consumers and inform future research on reducing attachment of this pathogen to salad leaves," she stated.

Despite these findings, the team clarified that the chances of prepacked veggies being contaminated by microorganisms are low.

"The rates of produce that have been found to be contaminated are between 0-3 percent," an independent expert said.

However, consumers are still advised to be cautious as an outbreak of E.coli in July resulted in 62 people being hospitalized and two dying. Healthcare providers advise regular handwashing and drying especially after using the toilet and before preparing or consuming food.

The study about that the presence of Salmonella bacteria in prepacked salads was published in the journal Applied and Environmental Microbiology. Researchers said that it is "part of an ongoing research into ways to reduce the risk of Salmonella persisting and growing when it is present in bagged salads."