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Cabbage and bok choy can harbor a variety of bacteria, including beneficial ones like Lactobacillus species, which are involved in fermentation, as well as potentially harmful pathogens such as Escherichia coli and Salmonella. These bacteria can be introduced through soil, water, or handling during harvesting and processing. Proper washing and cooking can help reduce the risk of foodborne illness associated with these vegetables.

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1mo ago

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