Chatelaine November 2004, Vol. 77 No. 11
Fruit and vegetables are among the healthiest and easiest foods to eat. Just grab and go. But if you aren’t careful, you might end up with more than just berries in your bowl. Canada’s food supply is one of the safest in the world. Still, fresh produce may be contaminated with bacteria, parasites and viruses that can leave you with stomach pain, diarrhea, chills and a fever.
"Fresh fruit and vegetables are a leading source of foodborne illness today," says Doug Powell of Canada’s Food Safety Network. Produce that is particularly attractive to tiny pests and parasites include alfalfa sprouts, cantaloupe, lettuce and raspberries, all of which have caused Canadian outbreaks of salmonella, E. coli and other micro-organisms. But don’t let these incidents prevent you from munching on fruit and veggies. Just follow Health Canada’s precautions:
Clean well
Wash your hands, utensils and cooking surfaces with hot soapy water before, during and after preparing food to prevent cross-contamination. The best way to clean your produce, says Powell, is to wash it thoroughly under running water. Regular soap can penetrate the produce. Scrub firm-surfaced produce with a designated scrub brush.
Discard and trim
Cut off bruises or dents, which can harbour bacteria.
Cook
Heat kills bacteria, but you should still wash produce you’re planning to cook to get rid of dirt and pesticide residues.
Chill
It’s safe to leave fruit and vegetables such as bananas, melons, peaches, pears, tomatoes and avocados out to ripen, but it is best to store most perishable produce in the refrigerator.
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