Should We be Afraid of Our Fruits and Vegetables?

The short answer is yes. Be afraid. Be very afraid.

Well, maybe not really. The recent outbreak of salmonella from a very small proportion of tomatoes received national attention, even forcing some fast food chains to remove tomatoes from their sandwiches. In 2006 there was an outbreak of E. coli that affected people in at least 25 states after packaged fresh spinach was contaminated. According to scientists, reported food-borne illnesses caused by fruits and vegetables have been rising and will continue to do so unless significant changes are made to the way we handle our produce.

There are several reasons for this increase in infections, primarily:

• The growing consumption of uncooked vegetables.
• Centralized food processing on an industrial level.
• Importing of fruits and vegetables from abroad.
• Nationwide distribution of fruits and vegetables.
• Poor hygiene by food handlers.
• Limitations on the resources available to the FDA for food monitoring.

Animals are typically the cause of contamination such as Salmonella and E.coli. But humans also contaminate produce with pathogens such as Shigella, Norovirus, and Hepatitis A. This contamination is caused by workers, the irrigation water used, and during processing and packaging, particularly with raw fruits and vegetables.

Most people believe that these pathogens are only present on the surface of the fruits and vegetables that they eat, so they will rinse them off prior to consumption. However, in many cases the pathogens are absorbed directly into the plant itself.

But before you panic and stop eating your fruits and vegetables, keep these things in mind. Billions of tons of produce is grown and distributed across the country and the world annually, most without causing infections. The trend is recognized by the governments of the U.S. and other countries and action is being taken. The U.S. for example, is screening produce at the point of entry, while the European Union is inspecting the produce and processing systems in the countries of origin.

Here are some things you can do to lower your risk of infection.

• Buy locally grown. Local produce is not exposed to as many risk factors.
  
• Wash your fruits and vegetables before consumption. Even though washing produce doesn't remove all of the pathogens, washing can't hurt.
  
• Be aware of the source of the fruits and vegetables you buy. If it comes from a country where you wouldn't drink the water, then don't buy the produce.
  
• Use proper hygiene at home. Don't use the same cutting board to cut up your vegetables that you just used to cut up raw chicken. Wash your hands frequently when handling food.
  
• If you are washing your fruits and vegetables, make sure you use a clean towel or paper towel to dry them off. It does no good to use a damp towel that has been sitting on the counter.

Remember, the benefits of eating fresh fruits and vegetables far outweigh the risk of being exposed to these pathogens. National news media has a tendency to blow stories out of proportion. Use common sense and good hygiene, and you should be just fine.