For Release by the Academy of Nutrition and Dietetics
Unwashed
Fruits and Vegetables can Host Harmful Pathogens:
Tips
to keep fruits and vegetables safe, avoid food poisoning
CHICAGO -
Summer offers plenty of tasty fresh fruits and vegetables, but whether it comes
from the local farmer’s market, grocer or even your own garden, produce may
become contaminated with harmful pathogens that can cause food poisoning. As
part of the Home Food Safety program, the Academy of Nutrition and Dietetics
and ConAgra Foods reminds Americans to safely enjoy produce with tips for
buying, storing and preparing raw produce.
“One in
six Americans gets sick every year from foodborne pathogens that you cannot
see, smell or taste but are everywhere,” says registered dietitian and Academy
spokesperson Sarah Krieger. “Eating any contaminated product - even produce
labeled as organic or locally grown - can lead to food poisoning or even
death.”
Each
year, 3,000 Americans die from food poisoning. In 2011, listeria-contaminated
produce caused the deadliest foodborne illness outbreak in nearly 90 years,
according to the Centers for Disease Control and Prevention. Harmful foodborne
pathogens like E. Coli, salmonella,
listeria and norovirus may contaminate fruits and vegetables from the soil or
water or during harvesting.
“Fruits
and vegetables are an important part of a healthy eating plan, and should fill
half of your plate, but just like any food product, extra precautions should be
taken to reduce the risk of food poisoning,” Krieger says.
“Avoid
produce with mold, bruises or cuts as these are great places for bacteria to
hide and spread rapidly to other places of the fruit. Buy loose produce rather
than pre-packaged and if you do buy pre-packaged, it doesn’t hurt to wash
bagged-lettuce or pre-washed carrots even if the bag claims they are ready to
eat.”
According
to Krieger, it is imperative to wash fruits and vegetables with cool tap water
before eating or serving; dry with a clean cloth or paper towel to eliminate
bacteria; and use a knife to cut away any damaged or bruised areas. It is also
important to wash produce before peeling to make sure dirt and bacteria aren’t
transferred from the knife to your fruits or vegetables.
“Cross-contamination
can lead to food poisoning when juices from raw foods like meat, poultry or
chicken come in contact with ready-to-eat foods like raw produce,” Krieger
says. “Using two cutting boards and a color-code system can help: one color
cutting board for raw meats; and the other for your fruits and vegetables.”
Just
like any prepared dish, cooked fruits and vegetables can perish and lead to
food poisoning upon consuming. Krieger advises discarding cooked vegetables
after three to four days and to label leftovers with an “eat-by” date to know
when food is no longer safe to eat.
