Safety matters: Vegetables

Myth: Foodborne pathogens are only of concern when dealing with raw meat products.

Fact: Foodborne pathogens are of concern with any raw product, including vegetables. These are all pathogens we know, E. coli, Hepatitis A, Listeria monocytogenes … the list goes on and on. These foods are healthy, and we’re encouraged to eat a lot of them — but how can we ensure that they’re safe?

E. coli can survive in the soil for up to 28 days — but don’t worry about it somehow migrating into the roots of your plants. A 2006 study on baby spinach debunked that myth, saying it was “unlikely” that this sort of situation would occur. That doesn’t mean all of your produce is safe. The study doesn’t necessarily translate to all plants, and doesn’t eliminate all risks of E. coli and other pathogens on plants.

Plants may come into contact with pathogens through fresh manure that can contain any number of harmful bacteria. Additionally, sick farm workers, unsanitary equipment and irrigation water can also be of cause for concern.

How common are foodborne illnesses from vegetables?

The Centers for Disease Control and Prevention (CDC) analyzed 4,589 outbreaks spanning from 1998–2008, nearly half of the illnesses were reported from produce. Produce, in this case, was a grouping of fruits and nuts, fungi vegetables, leafy vegetables, root vegetables, sprout vegetables and vine-stalk vegetables. Of these, leafy vegetables were responsible for the most illnesses, with about 46% being caused by norovirus.

Further investigation showed that the products were most commonly contaminated during preparation or service by a sick food handler. However, several outbreaks were caused from contamination during production and/or processing.

What about organic products — I don’t have to worry about those, right?

Wrong. A study in 2004 revealed that “organic produce may contain a significantly higher risk of fecal contamination than conventionally grown produce.”

To wash, run cool tap water before eating, serving or peeling and dry with a clean cloth or paper towel.

Additionally, use separate cutting boards, wash your hands after touching any raw products, and to be aware that even cooked produce can spoil. For best quality, eat pre-cooked produce within three to four days.