Fresh produce is considered in many people’s diet. And with the rise of healthy eating, fresh fruit and vegetables have become popular again. But many food safety specialists have said that fresh produce has becoming an increasing food safety challenge.
Recently, several listeriosis outbreaks have occurred around New Zealand. Normally this food poisoning pathogen is associated with meat and dairy products. However, researchers found that this time, they were caused by fresh produce contamination.
Consumers have great difficulty in gauging when fresh fruit and vegetables go off. Unlike packaged foods, they do not have a used-by-date that clearly indicates in expiration. This can lead to consumers taking a big risk when it comes to eating fresh fruit and vegetables.
The main reason why this is happening is because many people do not handle fresh fruit and vegetables properly. They consume the fresh food without washing. This means that any bacteria that might have cross-contaminated will remain on the food. Also, people do not safely store their fresh produce. By leaving it out, it encourages bacteria growth.
What fresh produce are a higher risk?
Specifically, the following fruit and vegetables are potential vehicles for transmission of pathogens;
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rockmelon
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strawberries
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mangoes
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leafy green vegetables
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sprouts
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cabbage
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cut celery
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radishes
Will you remember to wash your fresh fruit and vegetables before eating? And will you put in practice a better method to store your fresh produce?
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