The other day I overheard a guy at the hardware store justifying why he does not eat vegetables. He claims they are not safe anymore.
Recent high-profile foodborne-illness outbreaks associated with produce certainly have fueled his argument, and may be deterring others from eating their fruits and vegetables, too. According to the Produce Marketing Association, fresh produce consumption is on the decline, dropping more than 3 percent in 2005, the most recent year data is available. Meanwhile, the government’s dietary guidelines recommend that people eat at least two cups of fruit and two and a half cups of vegetables per day for maximum health benefits.
About 9 percent of fruits and 20 percent of vegetables are consumed away from home, according to the U.S. Department of Agriculture. And restaurateurs, looking to boost their entrée salad and other produce-reliant offerings, would like to see that number grow. But first, they have to reassure consumers that fruits and vegetables are safe to eat.
After numerous E. coli outbreaks related to beef during the past 15 years, we cook our ground beef to 160 degrees Fahrenheit to destroy the harmful bacteria. And incidents of salmonella poisoning related to chicken have taught kitchen workers not to serve undercooked poultry products. But other protocols need to be commonplace as well—especially since salmonella now shows up on cantaloupe and E. coli has been found on spinach and alfalfa sprouts, said John Krakowski, a registered dietician on New York’s Long Island.
“Training staff in 2007 on the importance of safe food handling is oftentimes a challenge because basic food knowledge is low,” he said. “Coupled with the ‘I’ve been doing this for years’ mind-set, we need to have training platforms that include analogies food workers can relate to, like going through a red light in a car. Sometimes nothing happens and other times there is harm.”
Because most produce is grown in a natural environment it is vulnerable to contamination from pathogens that can be found in the soil and water where they are grown. Water quality, the use of manure as fertilizer, the presence of animals in fields or packing areas, and the health and hygiene of workers handling the produce all can influence the occurrence of contamination. Since produce is often consumed raw, there is very little opportunity to eliminate pathogens prior to consumption. “Therefore, it’s best to follow safe food-handling practices and rinse produce properly,” says Milton Stokes, MPH, RD and spokesman for the American Dietetic Association.
Since many fruits and vegetables grow close to the ground and often just down the hill from a feedlot or cow pasture, it’s not surprising that E. coli from a cow pasture might make its way into the water table, which could contaminate crops. But sometimes contamination is less predictable. In one outbreak involving salmonella and unpasteurized orange juice, the cross-contamination occurred when tree frogs, which live in orange groves, were identified as harboring salmonella and contaminating every orange they came in contact with.
The more recent outbreaks of spinach trace back to cow manure sediment in an irrigation canal bordering a ranch that sits on a drained lake that is highly susceptible to localized flooding. The result was internally contaminated produce that only cooking, not washing, could have eliminated, posing a more perplexing problem that produce growers are now addressing. Still, there are proactive steps that operators can take at the unit level.
First, remind employees that food safety is not just about a thermometer. “Yes, it includes cooking to the proper minimum internal temperature,” Stokes said, “but we must remember where food comes from, and think of its journey from the farm to our kitchen.”
If we trace the flow of food, we would find that the critical control points in a head of lettuce could include how low to the ground it grows, whether the fertilizer is contaminated, or if the lettuce is irrigated with contaminated waters or picked by farm workers with poor hygiene.
Then, we have to look at our own operations, Krakowski said. “Our kitchens and food operations are food safety strong only with proper safe food-handling training before working in a kitchen, diligent supervision and constructive feedback,” he said.
Here are some guidelines for properly handling produce from the Food and Drug Administration:
Purchase produce that is not bruised or damaged. If buying fresh cut produce, make sure it is refrigerated or surrounded by ice. Chill and refrigerate foods. After receiving them, put produce that needs refrigeration away promptly. Fresh produce should be refrigerated within two hours of peeling or cutting. Hands should be washed with hot soapy water before and after handling fresh produce, or raw meat, poultry, or seafood, as well as after using the bathroom, cleaning or eating. Wash all fresh fruits and vegetables with cool tap water immediately before preparing. Don’t use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating as these can harbor bacteria. Wash surfaces often. Cutting boards, dishes, utensils and countertops should be washed with hot soapy water and sanitized after coming in contact with fresh produce, or raw meat, poultry or seafood. Use clean cutting boards and utensils when handling fresh produce. If possible, use one clean cutting board for fresh produce and a separate one for raw meat, poultry and seafood. Do not consume ice that has come in contact with fresh produce or other raw products. Use a cooler with ice or frozen gel packs when transporting or storing perishable food outdoors, including cut fruits and vegetables.
