Spring and summer brings warm temperatures, fresh vegetables from the garden and lots of seasonal fruits. It’s important to remember to wash your fruits and vegetables rather they come from your garden or from the store. Even if you don’t eat the skin, you can transfer harmful germs from the outside with your hands or by making repeated cuts with the same knife.
Federal health officials estimate that nearly 48 million people are sickened by food contaminated with harmful germs each year, and some of the causes might surprise you.
Although most people know animal products must be handled carefully to prevent foodborne illness, many don’t realize that produce can also be the culprit. In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, tomatoes, lettuce and most recently cucumbers.
The Food and Drug Administration says fresh produce can become contaminated in many ways. During the growing phase, fruits and veggies may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After produce is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the produce has been purchased, during food preparation, or through inadequate storage.
FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice, both in the store and at home. In addition, follow these recommendations:
•Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
•Cut away any damaged or bruised areas before preparing or eating.
•Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
•Wash produce BEFORE you cut or peel it, so dirt and bacteria aren’t transferred from the knife or peeler onto the fruit or vegetable.
•Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
•Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
•Throw away the outermost leaves of a head of lettuce or cabbage.
Enjoy your fresh produce by handling it safely to reduce the risks of foodborne illness. Make sure your apple a day keeps the doctor away!
