According to the FDA, nearly 48 million people get sick from food contaminated with dangerous germs each year, and it’s not just from meat, dairy, or seafood. In recent years, there have been several large outbreaks of illness caused by fruits and vegetables, including spinach, tomatoes, and lettuce.
Produce can be contaminated in a number of ways. It can be contaminated during the growing process from either animals, harmful substances in the soil or water, or even from poor hygiene among farmers. It also gets passed through many hands once it’s been harvested, increasing the risk of contamination. Then, there’s always the chance of contamination if it isn’t stored or prepared properly.
While you certainly cannot tell if something was contaminated during the harvesting phase, or at some point during it’s travel, there are some steps you can take to lower your risk of getting sick.
The FDA suggests choosing produce that isn’t bruised and banged up, and to make sure any sliced produce – like watermelon slices or other prepared fruits – are refrigerated in the store. Make sure to put perishable produce in the refrigerator as soon as you get home, and follow these FDA 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 peel it, so dirt and bacteria aren’t transferred from the knife 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.
