Fruits and veggies contamination is basically a common thing that affects the fruits and vegetables in our environment. Some fruits and veggies may be produced or look fresh, but it does not guaranty that the fruits and vegetables are healthy or safe to consume.
Fruits and vegetables can be contaminated from the toxic soil in which they are grown, infected manure, dirty trucks and sacks, and unhygienic cold storage conditions.
However, these contaminants include chemicals fertilizers, pesticides, and fungicides. Fruits like apples are polished with wax to make them shiny. Some are injected with chemicals to ripen them prematurely.
Pathogens like clostridium botulinum and Bacillus cereus are naturally present in some soils, and they can also be found on fresh produce. Salmonella, E. coli O157:H7, Campylobacter jejuni, Vibrio cholerae, parasites, and viruses can also contaminate produce.
Some Healthy Tips On Fruits and Veggies
1.Wash and rinse with salt. Always wash your fruits and veggies thoroughly to remove pathogens including the dangerous E.coli from the surface.
Brush off all loose soil before dipping in a bowl of clean water and rubbing thoroughly. Patting dry with paper towels after that also helps in removing remaining pathogens. If you want, you could also use a weak bleach solution (1 to 3 teaspoons of unscented 5.25% chlorine bleach per gallon).
2. Peeling or cooking fruit and vegetables can effectively remove bacteria. Wash even after peeling as microorganisms and pesticides can penetrate through the upper layer.
3. Store fruits and veggies separately and eat them up within a few days instead of storing them for a long period. When healthy fruits are stored with decaying fruits, they also catch microorganisms.
4. Remove spoiled or damaged parts of the fruits and veggies when chopping.