Do raw vegetables and fruits pose
a food poisoning risk?
The answer to this question is yes.
Raw vegetables and fruits often contain micro-organisms that can contribute to premature spoilage of the food or even food poisoning.
These micro-organisms include:
Bacteria that can cause E.coli food poisoning ("hamburger disease"), Salmonellosis, Campylobacteriosis, and Shigellosis (dysentery);
Viruses that can cause Hepatitis A and Norwalk viral illness;
Parasites that can cause illness like cyclospora; and
Molds that can cause the illnesses Aspergillosis and Ergotism.
In addition, fruits and vegetables are sometimes sprayed with chemicals used to delay ripening, stimulate ripening, preserve the food for transport, or to protect the food from damage by insects and rodents. If ingested in high enough amounts these chemicals can sometimes cause illness.
How do raw vegetables and fruits become contaminated?
Many food poisoning microbes are found in the soil naturally and can contaminate vegetables and fruits that grow in the soil or fall onto the ground. Other potentially dangerous microbes can be found on food handlers and can be passed on to the surface of fruits or vegetables by using poor personal hygiene. Food transport containers such as boxes, bushels and barrels can also contaminate vegetables and fruit if they are improperly used or handled. Care should be taken when bringing produce boxes into a kitchen. Boxes should not be placed on food contact surfaces unless the surface is cleaned and sanitized immediately afterward. Whenever possible, produce arriving at a kitchen should be transferred from the transport boxes to smooth non-absorbent containers that can be readily cleaned and sanitized. Store fruits and vegetables off the floor on pallets, racks or shelves.
How can contamination be removed from raw vegetables and fruits?
When vegetables and fruits are received they should be thoroughly rinsed under clean, free-flowing, potable water. For leafy vegetables such as lettuce and cabbage the outside leaves should be removed and discarded. Scrub the vegetables and fruits thoroughly. Mild detergents may be used for removing excess dirt when necessary. If required, the food may be further rinsed in chlorinated water (1½ teaspoons of household bleach per gallon of water).
How can raw vegetables and fruits be safely prepared?
When handling vegetables and fruits be sure to follow proper hand-washing procedures at all times. As an added precaution use disposable gloves when handling foods that will not be cooked before service (i.e. salads, raw vegetable plates). Cutting boards, food contact surfaces as well as utensils or equipment used for slicing, trimming, peeling or sorting food, must be cleaned and sanitized prior to use. When slicing through fruits such as melons and cantaloupes ensure the outer surface of the food is clean and the utensil being used is freshly sanitized. This will avoid smearing contamination from the outside of the fruit into the flesh of the fruit. If possible, fruits should be peeled before being processed.
Is temperature important for vegetables and fruits?
Once prepared or processed, vegetables and fruits should be kept at a temperature below 4°C (40°F) on ice or under refrigeration. This will prevent bacterial multiplication and reduce the chances of viruses surviving in the food,
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