When inspecting spinach, if less than half is slimy, the unaffected leaves are likely safe to eat. Rinsing won't remove bacteria, but careful selection can help.
Beware of soft and slightly stinky leaves; they're rotting due to moisture and could harbor serious pathogens. Visibly healthy leaves can still carry risks.
A slimy texture is a crucial indicator of spoilage and consuming spoiled spinach increases E. coli and salmonella risks. Use caution when salvaging.
Spinach has a short lifespan of 5-7 days in the fridge due to high water content; moisture retention and crushing can accelerate spoilage.
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