Foodborne Illnesses Increasing

Foodborne illnesses often are caused by bacteria, such as Salmonella and Escherichia coli. Symptoms of infection can include diarrhea, fever, headache and vomiting. For healthy people, the sickness usually resolves on its own but for the young, elderly and those with weakened immune systems, foodborne illnesses can be fatal.

Three plant and food scientists noted in a recent study that Salmonella, E. coli and other pathogens have been detected on seeds, sprouts, unpasteurized fruit juice, raw fruits and vegetables.

The fruits and veggies causing the most problems are:

* Tomatoes
* Melons, especially cantaloupes
* Lettuce
* Sprouts
* Green onions

Fruits and vegetables become tainted if the protective skin is broken and bacteria enters. In tomatoes, the bacteria can penetrate through the stem or cracks in the skin. Bacteria from irrigation water, manure or wildlife can seep through the cracks and crevices of a cantaloupe rind.

* Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours of purchasing.
* Before and after preparing food, use hot water and soap to clean cutting boards, peelers and other surfaces and utensils that touch fruits and vegetables.
* Do not use the same cutting board for fruits and vegetables and for meat without cleaning with hot water and soap before and after food preparation.
* Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.
* Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.
US FDA