As risky as bagged greens can be, Doyle said an even greater concern should be the consumption of raw sprouts like bean and alfalfa.
He believes the only reason they weren't first on the list of illness-causing produce in the CDC study is that folks just don't eat nearly as many of them as they do items like lettuce, tomatoes or melon.
He said sprouts, due to their high levels of contamination, should never be consumed raw.
E. coli, salmonella or listeria often are present in very low numbers on seeds for sprouts, but their growing conditions create the perfect Petri dish, Doyle explained.
"When we put the seeds into a vat of water to grow the sprouts, at the right temperature, and add nutrients into the water with lots of moisture, it's the best growing condition for bacteria," he said.
Sprouts' contamination can be so complete, it is nearly impossible to wash the germs away, making cooking the only safe option, he said.
Doyle said part of the problem is the changes in our eating habits, which includes more raw foods. In Asian cuisine, for example, bean sprouts were always cooked before being eaten, but now plenty of folks will eat raw sprouts of all varieties on salads and sandwiches.
The same is true for greens like spinach.
"When I was growing up, we would have never thought about eating raw spinach. Spinach was always cooked with bacon and vinegar. We never thought about eating it raw; that was for rabbits, not for people," Doyle added.
Despite the problems, there's no reason not to eat plenty of fresh produce. It's just important to follow safe handling and preparation practices.
Always wash produce, and hands too. Cold water and a good scrubbing will help to eliminate bacteria.
10 tips for safer produce
Here are 10 tips, gathered from a variety of food safety sources, for handling produce safely: