Experts Are Sharing The “Red Flag” Ingredients That They Never Put On Their Plate At A Salad Bar

According to Trevor Craig, corporate director of technical training and consulting and food testing expert at Microbac Laboratories, the most concerning items on a salad bar are typically the high-protein items like meat and any items with dairy or egg. “These items typically have a very neutral pH and high moisture, so they will grow bacteria quickly when exposed,” he said. 

In terms of non-meat products, Craig said he always avoids sprouts, as their ideal growing environment is very warm, making it a breeding ground for certain bacteria that can cause foodborne illnesses such as salmonella or E. coli.

“Over the last few years, we have seen a lot of cross-contamination and recalls associated with vegetables, so before consuming items from the salad bar, it’s important to make sure certain vegetables are not on the recall list,” Craig advised. 

Food scientist Bryan Quoc Le agrees with this. “Meat, poultry, fish, dairy and egg products are more likely to harbor microorganisms that can cause food poisoning, as these are foods that are likelier to have come in contact with pathogens during processing,” he explained. “They also have the right composition where many pathogens can grow, such as high moisture content and neutral pH. Foods that have come in contact with animal products are also more likely to harbor pathogens that can cause foodborne illness.”

OK, so maybe skip the animal protein options at the salad bar. But Vanessa Coffman, the director of the Alliance to Stop Foodborne Illnesses, is quick to point out that food poisoning can be caused by nearly all foods. “A self-serve salad bar introduces an additional hazard to the food preparer-consumer paradigm: Other consumers who are piling their plates full of delicious leafy greens and toppings,” she said. “While we encourage healthy meal options like salads, it’s important to opt for self-serve locations where using fresh plates for return trips to the salad bar is encouraged, sneeze guards are in place, and food is being rotated or refreshed often.”

Do the same risks apply to to-go salad restaurants?