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Salmonella in fresh produce?

by Lisa Caines

It's harvest time. And bushels full of fresh apples, melons, peppers, and squash are being gathered from farmers' fields and brought to dinner tables across the country.

Canadians consume 210 kg of fruits and vegetables per capita per year, making it the nation's most highly consumed food category. With a selection of more than 80 different kinds of fruits and vegetables available, the possibility of contamination varies depending on the type of produce and how it is grown.

That's why officials at the Canadian Food Inspection Agency (CFIA) are making it a priority to remind consumers to wash their fresh produce carefully before digging in. René Cardinal, Chief of Fresh Products Inspection for the CFIA's Food of Plant Origin Division, says fresh fruits and vegetables need to be washed and, if possible, scrubbed, to reduce the risk of contamination. "Fresh produce can cause food-borne illness when it is contaminated and eaten raw," says Cardinal. Cardinal says fruits such as berries can only be rinsed under cold running water, while other fruit and vegetables can be scrubbed without damaging the fruit. Never use soap, he says, as it may penetrate the skin and contaminate the flesh. However, soap is fine for muskmelons such as cantaloupe because it will not penetrate their thick rinds and non-permeable skin. Cantaloupe, with its textured outer shell, could harbour soil that may contain harmful bacteria such as Salmonella.

Soil may become contaminated through the use of uncomposted manure, by watering fruit with contaminated water, or from wild animal and bird droppings. Although only the outside of the fruit may be contaminated, cutting unwashed melons with a knife can carry the contamination into the flesh, and handling the flesh after handling the shell can also transfer bacteria. Even from the early stages of the grocery store, food safety is necessary. Fruit should be in good shape when selected for purchase, free from punctures and bruises. And Cardinal says fresh produce should be kept separate from raw meats, even while in the shopping cart. A sure way of avoiding cross-contamination is to bag your meats, keeping them away from fresh fruit and vegetables.

Consumers should wash their hands with hot water and soap for at least 20 seconds, and they should sanitize countertops, cutting boards and utensils with a mild bleach solution, before and after handling cantaloupe. Cardinal also recommends consumers discard bruised or rotten melons. Cut cantaloupe should be promptly refrigerated until use. Any cut cantaloupe that has been left out for more than two hours.
"Each fruit and vegetable has its own characteristics and risk potential," Cardinal says.
"It's important to choose quality produce from the grocery store and to handle all fresh produce with caution."

Although food-borne illness associated with fresh produce is rare in Canada, it's always smart to make food safety a priority. Safe food practises will allow you and your family to enjoy all the culinary delights of fall.

Visit the CFIA's Web site at www.inspection.gc.ca for fact sheets on safe food handling.


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