Parents and teachers always preach to children the importance of eating fruits and vegetables. The vitamins and antioxidants that produce provide for growing bodies are unparalleled by any other food group alone.
According to “The Nutrition Source,” an article published by Harvard’s School of Public Health, said diet high in fruits and vegetables can maintain blood sugar levels, lower blood pressure, fight risks of heart disease and cancer and nip digestive problems. The benefits are hard to deny, and have earned them the second largest tier on the Federal Food Pyramid.
But what happens when those leafy greens and vibrant-colored fruits contain small parasites, bacteria and strains of dangerous viruses? It’s a dilemma not at all uncommon to the grocery store chains, food distributing businesses and restaurant industry.
As recent as Sept. 14, cantaloupe was placed on recall because of food poisoning incidents reported to the Centers for Disease Control. The cantaloupe, originating from Jensen Farms in Holly, Colorado, caused nation-wide concern when ten cases of extreme sickness and one death were made public knowledge. At that time, only five states were directly affected, including Texas, Nebraska, Colorado, Indiana and Oklahoma.
To date the U.S. Food Safety confirms the case count has risen to 116 illnesses, 23 deaths and even one miscarriage. The fruit now resides in 25 states.
Listeria monocytogenes, a potentially lethal bacterium, is the culprit. Typically it is typically found in deli meats and soft cheeses. However contaminated soil and farm animals are capable of transferring the bacteria to harvested produce, according to the Food Safety Working Group.
Hepatitis A, Salmonella, E. coli and Botulism are other viruses and bacteria responsible for food poisoning. According to the Center for Science in the Public Interest, these microorganisms have sparked 428 outbreaks of spoiled produce between the years of 1990 and 2003 alone.
Unfortunately, these foods can be recalled only after cases have been reported to the CDC. It is important for consumers to immediately direct any concerns to their health care providers.
An individual must identify and document signs and symptoms they have. Only then can a person know whether they have a minor case of the stomach flu or something more serious.
The Mayo Clinic recommends to seek a doctor if you experience “frequent episodes of vomiting that interfere with your ability to keep liquids down, vomiting blood, severe diarrhea for more than three days, blood in your bowel movements, extreme pain or severe abdominal cramping,” just to name a few.
While it is nearly impossible to completely eliminate the risks of consuming contaminated produce, take two crucial steps for protection.
Be a smart consumer: Buy from local farmers markets. They are not as compelled to skimp on regulations to overproduce and meet quotas.
“Dirty irrigation water and the use of untreated manure can help spread animal pathogens to fruits and vegetables ... much of the responsibility for food safety must begin right on the farm,” the CSPI warns in an article.
In addition, steps of safety precautions during food preparation should be taken. Any produce should be properly washed and prepared before consumption, and should be kept in a separate area from any uncooked, raw food.
Reach the columnist at britni.adams@asu.edu
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