Waking up in a cozy hotel bed, you feel relaxed and well-rested, ready to head to the continental breakfast buffet. Who could blame you? A variety of morning treats can make traveling even more delightful. However, be cautious about what’s on your plate, particularly when it comes to choosing leafy greens.
Dining at a continental breakfast buffet isn’t the same as eating at home. You have no control over how leafy greens or any foods have been handled or stored. Even if a vegetable is usually packed with nutrients, it might harbor harmful bacteria. In fact, leafy greens often feature in restaurant dishes that could make you sick. A 2024 study in the Journal of Food Protection found that around 9.2% of food poisoning cases caused by pathogens were linked to leafy greens.
“Fresh vegetables that are typically harvested from the ground, like lettuce or cabbage, can accumulate quite a bit of dirt,” explains food scientist Dr. Bryan Quoc Le (via HuffPost). He warns that if any food gets contaminated with bacteria from that dirt, “you only need a couple of cells to really cause havoc.”
The risks that come with eating contaminated leafy greens
Norovirus is a particularly unpleasant virus that can lead to gastrointestinal issues. According to the U.S. Centers for Disease Control and Prevention (CDC), about half of the 2,500 annual norovirus outbreaks occur in restaurant settings, with leafy greens (especially lettuce) often involved.
Sometimes, greens arrive at the restaurant already contaminated from the farm or manufacturing facility. In other instances, workers who are already infected with norovirus may spread it to the food through touch. In either case, consuming leafy greens with norovirus can cause significant trouble for your digestive system.
Another harmful agent commonly found in leafy greens is E. coli O157:H7. Numerous outbreaks of E. coli O157:H7 have been traced back to contaminated romaine lettuce. In fact, the U.S. Food & Drug Administration (FDA) has implemented prevention guidelines and resources to mitigate widespread food poisoning. E. coli O157:H7 can lead to symptoms like cramping, nausea, and diarrhea. Additionally, children and older adults with E. coli O157:H7 infections face a higher risk of kidney failure.
Avoid foodborne illnesses for a more pleasant vacation
Despite the FDA’s action plan, E. coli alerts continue to surface. For instance, in November 2024, diced onions at certain McDonald’s locations were discovered to contain E. coli (via CDC). Over 90 people fell ill, and tragically, one person died. (Here’s what you need to know about the McDonald’s E. coli outbreak.) In another case, a 2020 E. coli outbreak, linked to contaminated romaine lettuce, affected 40 individuals. An FDA investigation indicated that the E. coli strain likely originated from livestock feces located uphill from the leafy greens field.
Leafy greens can also be carriers of Campylobacter, a type of bacteria often associated with raw or undercooked poultry or contaminated water. (This is why salads are among the restaurant dishes most likely to cause foodborne illness.) The bacteria can spread during food preparation on shared surfaces like cutting boards and serving tools. Campylobacter can disrupt your digestive system, causing vomiting and diarrhea.
This doesn’t mean you have to skip breakfast during your next hotel stay. Play it safe by avoiding leafy greens and choosing items less likely to be contaminated, such as prepackaged baked goods, individual yogurt containers, or whole fruits.
