In general, the American food supply is fairly safe, but food safety specialists monitor for certain pathogens, both bacteria and viruses, that have been associated with dangerous product-related outbreaks. For example, E. coli O157: H7, a bacteria found in the intestines of cattle and other animals, also appears in green leafy vegetables and, if ingested, can cause nausea, vomiting, and diarrhea. Certain groups, such as the very young and the very old, are particularly prone to developing severe symptoms and life-threatening kidney failure.
“We see a series of virus outbreaks in produce,” said Dr. DiCaprio. “So when we talk about foodborne viruses, it is mainly the hepatitis A virus and the norovirus. We see that these viruses cause a series of outbreaks in soft berries because these products are often harvested by hand, so we as humans can contaminate those berries during harvest. “
If you see dirt, sand or gravel on your produce, for example in the grooves of a celery stalk, you will want to remove that material. But it’s also important to rinse away dust and other small debris that you may not see, but that can also contain harmful germs.
Early fears about the possible transmission of the coronavirus in food were not confirmed, although other viruses can be spread through the dirty hands of other customers. Therefore, wash all fruits or vegetables that you remove from shelves or produce stands, including green leafy vegetables, whole fruits, and raw vegetables. Washing won’t completely decontaminate a product, Dr. DiCaprio said, but it generally removes 90 to 99 percent of microorganisms. Eating fewer germs makes you less likely to get sick.
Vegetables or other items that say “pre-wash” on the package do not need to be rewashed. In fact, washing them could increase the risk of cross-contamination with other foods, such as raw meat, that you may be preparing – a concern whenever you are washing food, so be careful to keep work surfaces clean.