This post was written by Gloria Martin, RDN, LD, dietitian, Workplace Wellness, Diabetes Care Services.
With recent reports of foodborne illnesses and news surrounding the cyclospora parasite, it’s a good time to review simple ways to reduce your risk. The good news is that the basic food-safety guidelines haven’t changed!
Tip No. 1 – Wash, rinse, repeat
When it comes to produce, whether organic or conventionally grown, it’s important to wash it thoroughly before eating. Produce can come into contact with soil, fertilizer and many hands as it makes its way from the farm to the grocery store and, ultimately, your table. Always wash your hands before and after handling food and wash produce—even if you plan to peel it. This is especially important for foods such as melons, oranges and pineapples, since bacteria or other contaminants on the outside can be transferred to the inside when cutting.
Tip No. 2 – Cook it through
Regarding recent cyclospora concerns, cooking food thoroughly is one way to reduce the risk of infection. Washing produce under running water can also help remove contaminants. Some sources recommend a vinegar rinse (1 part vinegar to 3 parts water), although rinsing with water remains an important standard food-safety practice.
Tip No. 3 – Calculate your risk
Should you avoid all produce right now? There isn’t a simple yes-or-no answer. People at higher risk for complications from foodborne illness—including pregnant individuals, young children, older adults and those who are immunocompromised—may want to take additional precautions.
If you’re concerned, focus on thorough washing and proper cooking rather than avoiding produce altogether. These simple steps can help reduce your risk while allowing you to continue enjoying nutritious fruits and vegetables!