Bacteria Busters

Roughly 9,000 Americans die each year from foodborne illnesses. While most cases of food poisoning come from animal products, more and more outbreaks are being linked to fresh produce. Cantaloupe, lettuce, strawberries, raspberries and even fresh apple cider have all been blamed for foodborne illnesses in recent years.

What can you do? Follow these simple precautionary measures suggested by the Food and Drug Administration and the Centers for Disease Control and Prevention to minimize potential hazards:

• Rinse all produce you plan to eat raw or unpeeled, using plenty of water to remove dirt and microorganisms. Rinsing also washes off any pesticide residue.
• Thoroughly rinse the inner leaves of lettuce, spinach and other leafy vegetables—and discard the outer leaves.
• Wash items such as melon and pineapple that you wouldn't ordinarily wash. When they're sliced, the knife can carry pathogens from contaminated skin to inside flesh.
• Don't assume you're risk-free just because you buy organic produce. Organic farming often uses animal manure, which can contain illness-causing organisms.
• Drink pasteurized juices, which have been partially or completely sterilized to destroy disease-producing microorganisms.