A recent survey of large supermarkets across North America shows that packaged vegetables are prone to excessive bacteria. Packaged vegetables are also common in supermarkets of all sizes around us, mainly packaged in plastic bags or cling film. In response, Dong Jinshi, Executive Vice President and Secretary-General of the International Association for Food Packaging, stated that vegetables packaged in plastic bags are indeed most susceptible to bacterial growth. Generally, plastic bags are relatively thick with poor air and water permeability. In this sealed environment, vegetables cannot "breathe" properly and are more likely to spoil.
Furthermore, vegetables packaged in plastic bags can easily accumulate large amounts of carbon dioxide, which provides a breeding ground for anaerobic bacteria and accelerates spoilage. While vegetables packaged in cling film have better air and water permeability than plastic bags and offer a certain degree of preservation, over-reliance on it can also reduce the safety of the vegetables. This is especially true for vegetables wrapped in two or more layers of cling film, as their relatively low permeability can cause them to spoil or even rot prematurely.
In addition, it is unknown whether packaged vegetables have undergone strict cleaning and disinfection. If they are only rinsed roughly before being put into packaging bags, it is highly likely to result in residues from fertilizers, pesticides, and microorganisms. This also creates a favorable environment for bacterial proliferation, particularly for packaged bean sprouts. Therefore, when buying packaged vegetables, be sure to ensure they are within their shelf life.