“Besides [E. coli, Listeria or Salmonella], the station reported that the lab tested for the number of microbes in one gram of food, and those results weren’t negative. In fact, the leafy green samples all had more than 1 million colony-forming units per gram (CFU/g) of microbes. Dr. Mansour Samadpour, the CEO of IEH Laboratories, noted that leafy greens are not only raw but have a larger surface area than some other food items.” – Food Safety News
