Pink or reddish-brown lettuce can result from oxidation after cutting or ethylene exposure, so discoloration alone does not establish spoilage. Food experts advise discarding the bag when leaves become slimy or sticky or show sour odors or mold. Refrigerate lettuce away from ethylene-producing fruit such as apples and bananas, rinse under running water before eating and avoid cross-contamination with raw meat. Normal appearance and smell do not guarantee an absence of pathogens, so storage history and recall notices also matter.