Besides cross-contamination from other sources, what causes contamination of raw produce and what can consumers do to effectively reduce their risk of foodborne illness from raw produce?

Answer 1

Foods such as some raw produce grow close to the ground, making bacterial contamination from the soil, animal waste runoff, and manure fertilizers likely. Other kinds of produce have been responsible for transmitting dangerous foodborne illnesses to consumers. Such problems often spring from sanitation mistakes made by growers and producers. Washing produce at home to remove dirt and debris is important; however, washing may be ineffective for removing certain bacterial strains. These strains—E. coli, among others—exude a sticky, protective coating that glues microbes to each other and to food surfaces, forming a biofilm that can survive home rinsing or even industrial washing. Somewhat more effective is vigorous scrubbing with a vegetable brush to dislodge bacteria; rinsing with vinegar, which may help cut through biofilm; and removing and discarding the outer leaves from heads of leafy vegetables, such as cabbage and lettuce, before washing. Vinegar doesn't sterilize foods, but it can reduce bacterial populations, and it's safe to consume.