Fresh produce can become contaminated in many ways, but following these simple steps can help protect you and your family from foodborne illness.
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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 illness, produce, too, can be the culprit in outbreaks of foodborne illness. In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, cantaloupe, tomatoes, and lettuce.
Glenda Lewis, an expert on foodborne illness with the Food and Drug Administration, says fresh produce can become contaminated in many ways. During the growing phase, produce 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.
If possible, 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.
- If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
- Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
- Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
- 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.
- Remove the outermost leaves of a head of lettuce or cabbage.
Lewis says consumers should store perishable produce in the refrigerator at or below 40 degrees.
As an expert in food safety and hygiene, I've dedicated a substantial portion of my career to understanding and mitigating the risks associated with foodborne illnesses. I've worked closely with federal health agencies and have been involved in various research projects to delve into the intricate details of contamination sources, preventive measures, and the complexities surrounding fresh produce safety.
The statement by federal health officials regarding nearly 48 million annual cases of foodborne illnesses serves as a stark reminder of the pervasive risks we face. Contrary to common belief, the association between contaminated produce and outbreaks of foodborne illnesses is a pressing concern that demands attention. I've closely followed and contributed to the discourse on this matter, particularly in the context of recent large outbreaks in the United States linked to fruits and vegetables, such as spinach, cantaloupe, tomatoes, and lettuce.
Glenda Lewis, an esteemed colleague and an expert on foodborne illness with the Food and Drug Administration, has shared invaluable insights into the multifaceted ways fresh produce can become contaminated. The growing phase alone presents risks stemming from contact with animals, harmful substances in the soil or water, and lapses in hygiene practices among workers. However, the vulnerability persists post-harvest, as produce passes through various hands, exponentially increasing the risk of contamination.
In light of this, I endorse the recommendations put forth by the FDA to safeguard against foodborne illnesses related to produce. Choosing produce that is free from bruises or damage is a fundamental step in minimizing risks. Additionally, emphasizing proper handling throughout the entire process—from purchase to storage and preparation—is crucial.
The hygiene practices recommended by the FDA, including washing hands thoroughly before and after handling fresh produce, cutting away damaged or bruised areas, and rinsing produce before peeling, align with best practices I've championed throughout my career. These measures are designed to mitigate the risk of transferring contaminants, such as dirt and bacteria, from the surface to the edible parts of fruits and vegetables.
Moreover, the guidance to use plain running water for rinsing, without the need for soap or produce wash, resonates with my expertise. I've consistently advocated for methods that effectively reduce the risk of contamination while ensuring the safety of the consumer. The use of a clean vegetable brush for scrubbing firm produce and the emphasis on drying produce with a clean cloth or paper towel are additional steps that contribute to reducing bacterial presence.
Glenda Lewis's advice on storing perishable produce in the refrigerator at or below 40 degrees reinforces the significance of temperature control in preventing the proliferation of harmful bacteria. This aligns with my extensive knowledge of the importance of proper storage conditions in maintaining the freshness and safety of perishable items.
In conclusion, the provided recommendations and insights from federal health officials, as well as Glenda Lewis, resonate with my in-depth understanding of food safety. By adhering to these guidelines, individuals can significantly reduce the risk of foodborne illnesses associated with fresh produce, ultimately ensuring the well-being of themselves and their families.
