What happens if you eat expired lettuce? (+5 practices)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “What happens if you eat expired lettuce?”. Moreover, we will discuss how to tell if your lettuce has gone bad, the health consequences of eating spoiled lettuce and how to handle lettuce to avoid its spoilage.
What happens if you eat expired lettuce?
If you eat expired lettuce, you may be at risk of foodborne illnesses or digestive issues (1-3). Lettuce is a perishable food item, and when it reaches its expiration date, it can start to deteriorate.
Consuming expired lettuce increases the likelihood of ingesting harmful bacteria like E. coli or Salmonella, which can lead to food poisoning symptoms such as diarrhea, stomach cramps, and nausea (4-6).
Additionally, expired lettuce may lose its crispness and develop a slimy texture or an unpleasant odor, indicating spoilage. To ensure your safety and enjoy fresh produce, you should always check the expiration date and discard any lettuce that has passed it.
How to tell If the lettuce has gone bad?
To determine if your lettuce has gone bad, you can check the following six signs of spoilage in expired lettuce:
- Discoloration: Look for dark or brown spots on the leaves, as it indicates that the lettuce is past its prime.
- Slimy texture: If the lettuce feels slimy or excessively wet when touched, it’s a clear sign of spoilage.
- Foul odor: A strong, unpleasant smell is an indication that the lettuce has gone bad.
- Mold growth: If you notice any fuzzy or greenish mold on the lettuce leaves, it’s a clear sign of spoilage. Be especially careful with molds as they produce dangerous mycotoxins that can make you very sick (7).
- Wilting: Expired lettuce tends to lose its crispness and become limp or wilted.
- Off taste: If the lettuce tastes bitter, sour, or unpleasant, it’s likely spoiled and should be discarded immediately.
What are the health risks of eating expired lettuce?
Eating expired lettuce can pose several health risks, so you should avoid eating expired lettuce. Expired lettuce may harbor harmful bacteria like E. coli, Salmonella, or Listeria, which can cause food poisoning (4,6,8).
These bacteria can lead to symptoms such as diarrhea, abdominal cramps, vomiting, and fever (5,9).
Some individuals may also be allergic to certain types of lettuce or develop allergies over time. Eating expired lettuce could potentially trigger allergic reactions, ranging from mild symptoms like itching or hives to more severe reactions like difficulty breathing or anaphylaxis (10).
Expired lettuce may also contaminate other foods, potentially spreading pathogens and increasing the risk of foodborne illnesses. You should be very careful and properly handle your lettuce to avoid cross-contamination.
Over time, the nutritional value of lettuce can degrade, including a reduction in vitamins, minerals, and antioxidants. Eating expired lettuce may result in decreased nutrient intake and missed opportunities to benefit from its nutritional content.
To minimize health risks, we recommend you to always consume lettuce before its expiration date and practice proper food storage, handling and hygiene techniques to ensure freshness and prevent microbial growth (11).
What should you do if you accidentally eat expired lettuce?
If you accidentally eat expired lettuce, it is important to first assess the severity of your situation.
Generally, consuming a small amount of expired lettuce is unlikely to cause serious harm. However, if you experience symptoms such as nausea, vomiting, diarrhea, or stomach cramps, it is recommended to seek medical attention.
In most cases, the body can effectively handle mild food poisoning caused by expired lettuce, and symptoms should subside within a day or two.
You should also stay hydrated by drinking plenty of fluids and consider consuming light, easily digestible foods until your stomach settles.
Finally, to prevent such incidents in the future, make sure to always check the expiration dates on your perishable items before consuming them.
How to properly handle lettuce to avoid spoilage?
The following five practices will help you to keep your lettuce crispy, bright and fresh for a longer time, thus preventing its spoilage:
- Proper Storage: Store lettuce in the refrigerator’s crisper drawer or an airtight container to maintain its freshness.
- Separation: Keep lettuce away from ethylene-producing fruits like apples and bananas, as they can accelerate spoilage.
- Washing: Rinse lettuce thoroughly with cold water before consuming, removing any dirt or debris.
- Drying: After washing, gently pat the lettuce dry or use a salad spinner to remove excess moisture, as dampness can promote bacterial growth.
- Avoid Cutting in Advance: To prevent wilting and browning, it is best to avoid cutting lettuce in advance. Instead, cut or tear it just before using it in your dishes.
How long does lettuce last?
The shelf life of lettuce can vary depending on several factors such as the type of lettuce, storage conditions, and the freshness at the time of purchase.
The following table summarizes the estimated shelf life for different types of lettuce:
| (Unopened/Opened) | Refrigerator |
| Past printed date | |
| Head Iceberg Lettuce | 7-10 days |
| Head Romaine Lettuce | 7-10 days |
| Head Leaf lettuce | 5-7 days |
| Head Butter Lettuce | 3-5 days |
| Chopped or loose lettuce | 3-5 days |
| Fresh Express Lettuce | 3-5 days |
Remember that these values are estimates and you should always check for signs of spoilage prior consumption, as this is the best way to determine if your lettuce should be discarded. Remember that your safety comes first!
Conclusion:
In this article, we answered the question “What happens if you eat expired lettuce?”. Moreover, we discussed how to tell if your lettuce has gone bad, the health consequences of eating spoiled lettuce and how to handle lettuce to avoid its spoilage.
References:
1. Garcia-Villanova Ruiz B, Galvez Vargas R, Garcia-Villanova R. Contamination on fresh vegetables during cultivation and marketing. Int J Food Microbiol [Internet]. 1987 Aug 1 [cited 2023 May 25];4(4):285–91. Available from: https://www.sciencedirect.com/science/article/abs/pii/0168160587900031
2. Allende A, Aguayo E, Artés F. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life. Int J Food Microbiol. 2004 Mar 1;91(2):109–17. https://pubmed.ncbi.nlm.nih.gov/14996454/
3. Odumeru JA, Mitchell SJ, Alves DM, Lynch JA, Yee AJ, Wang SL, et al. Assessment of the Microbiological Quality of Ready-To-Use Vegetables for Health-Care Food Services. J Food Prot [Internet]. 1997 [cited 2023 May 18];60(8):954–60. Available from: https://pubmed.ncbi.nlm.nih.gov/31207807/
4. Kroupitski Y, Pinto R, Brandl MT, Belausov E, Sela S. Interactions of Salmonella enterica with lettuce leaves. J Appl Microbiol [Internet]. 2009 Jun 1 [cited 2023 May 16];106(6):1876–85. Available from: https://academic.oup.com/jambio/article/106/6/1876/6719207
5. Milaciu M V, Ciumărnean L, Orășan OH, Para I, Alexescu T, Negrean V. Semiology of food poisoning. Int J Bioflux Soc [Internet]. 2015 [cited 2023 May 10];8(2):108–13. Available from: http://hvm.bioflux.com.ro/docs/2015.108-113.pdf
6. Markland SM, Shortlidge KL, Hoover DG, Yaron S, Patel J, Singh A, et al. Survival of Pathogenic Escherichia Coli on Basil, Lettuce, and Spinach. Zoonoses Public Health [Internet]. 2013 Dec 1 [cited 2023 May 17];60(8):563–71. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/zph.12033
7. Tola M, Kebede B. Occurrence, importance and control of mycotoxins: A review. http://www.editorialmanager.com/cogentagri [Internet]. 2016 [cited 2023 Jun 12];2(1). Available from: https://www.tandfonline.com/doi/full/10.1080/23311932.2016.1191103
8. Kyere EO, Palmer J, Wargent JJ, Fletcher GC, Flint S. Colonisation of lettuce by Listeria Monocytogenes. Int J Food Sci Technol [Internet]. 2019 Jan 1 [cited 2023 May 16];54(1):14–24. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13905
9. Lennard LB. Food microbiology and food poisoning. In: Food & Nutrition [Internet]. Taylor & francis Gr…. Routledge; 2020 [cited 2023 May 30]. p. 132–54. Available from: https://www.taylorfrancis.com/chapters/edit/10.4324/9781003115663-11/food-microbiology-food-poisoning-louise-lennard
10. Patel P, Komorowski AS, Mack DP. An allergist’s approach to food poisoning. Ann Allergy, Asthma Immunol [Internet]. 2023 Apr 1 [cited 2023 May 5];130(4):444–51. Available from: https://pubmed.ncbi.nlm.nih.gov/36334721/
11. Beumer RR, Kusumaningrum H. Kitchen hygiene in daily life. Int Biodeterior Biodegradation [Internet]. 2003 Jun 1 [cited 2023 Apr 24];51(4):299–302. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0964830503000416
