According to a Victoria University food researcher, pre-washed supermarket fruit and vegetables should be washed again to remove all traces of pathogenic bugs and prevent foodborne illness.
Victoria University food researcher, Dr Senaka Ranadheera, said pathogenic bugs can slip into cracks, crevices and between cells of fresh food, even with powerful industrial washing techniques.
“Once positioned in these niches, pathogens may survive and multiply by the time the infected produce is consumed,” he explained.
Although Australia is considered as one of the safest food suppliers in the world, there have been more than 600 outbreaks of intestine-related illness was reported by in just one year.
To reduce the risk of foodborne illness, Dr Ranadheera stresses the importance of washing fresh fruit and vegetables under running tap water and never eating produce that looks spoiled. He urges consumers to clean all kitchen surfaces before preparing food on them and always using the correct cooking temperature and time.
“The risk of eating contaminated produce is much greater now than it has been in previous centuries because primary production and processing and trade of fruit and vegetables occurs in diverse climates within different countries’ rules and systems,” he concluded.
Read more here: Victoria University.