An interesting follow up article to the recent BBC article.
You can't always take what you read at face value!
Any risk of food poisoning is far outweighed by the health benefits of eating fresh veg, such as reducing the risk of heart disease, stroke and some cancers. ...the contamination levels in the food chain are in reality very low, with only 0-3% of raw food products found to be contaminated. Commonsense precautions will also reduce the risk: Hands should be thoroughly washed with soap and water, and dried, after using the toilet and before eating or preparing food. Keep salad in the fridge as, although it will not be prevented, growth of salmonella can be reduced. Discard leaves that look damaged or "mushy". Always wash salad before eating it – this may have a limited effect on salmonella, washing can remove soil and debris. Follow use-by dates and use salad within a few days of opening the packet.