There is a great rise in produce-associated poisoning in the US, no doubt in other countries as well.
Prior to handling fruits and vegetables, Linda Harris, Ph.D., a specialist in microbial food safety in the University of California, always washes her hands with warm, soapy water, and makes sure that any cutting boards, colanders, or knives she'll be using are clean. I guess you and I should do the same.
When visiting the markets 'be aware that just as you fondle twelve apples before finding the six you want to take home, so did others,' said Harris. Tumble tender fruits such as strawberries and grapes under cold running water in a colander, and scrub firmer produce (pears, apples, tomatoes) with hands under the running water. Also scrub root vegetables with a clean vegetable brush. Peel and discard the outer leaves of leafy vegetables such as spinach and lettuce. Harris thinks it's safe to eat 'prewashed' veggies straight out of the bag: these salads are usually prepared in facilities that are cleaner than anyone's kitchen.
Tender fruits and vegetables can be dried with a paper towel which will remove more microorganisms. With fruits and veggies that can take it (apples, carrots, celery), Harris and her colleagues have demonstrated that rubbing produce dry, also dramatically reduces pathogens. "However, don't rub it on your jeans!" she cautions. How many of us have done that?
Even fruits and vegetables with inedible rinds should be thoroughly washed before they're cut, because rinds, especially rough skins, can trap bacteria that a knife blade can transfer to the fruit. Because bacteria can thrive in moist, bruised areas on produce, cut away those spots as soon as possible.
Also trace amounts of bacteria on cut produce can multiply to lethal levels if left at room temperature, so refrigerate cut or sliced fruits and veggies.
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