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Ms Rathouse advises storing all salad and vegetables in a cold environment, because it slows down the rate at which bacteria multiply.

Ms Rathouse has a different technique: "I would cut off the parts with soil on, then top and tail them. Then I would fan the layers out like the pages of a book as I wash them, to let the water run between layers."

When it comes to mushrooms, Ms Rathouse washes them in a big bowl of water, before rinsing them well in running water and drying them with kitchen towel.

Ms Rathouse says "we always wash everything, especially if we're going to eat it raw. We don't use much bagged salad or spinach, but if we did, we would definitely wash it."

Ms Rathouse and Ms Schneideman agree - yes.