And for about a half a second I was worried. Then I talked about my concerns with my microbiologist hubby (if I can't trust him who can I trust) ... and the advice he gave me was to treat all my fruits and veggies like I would eggs bought from the farmer down the road:
Wash the exterior well, using a brush, before cracking the shell (peeling and eating the fruit/veggie), wash hands after scrubbing and before cracking (cutting into the flesh), and store raw foods (cut/diced fruit/veggies) in refrigerator.
This advise was echoed in this Christian Science Monitor article:
Direct quotes from the article:
"Cantaloupes are particularly susceptible to contamination because of their rough skin, which can hold bacteria, says Michele Morrone, director of environmental studies at Ohio University in Athens, Ohio. “If bacteria settles in that skin, you cut through the cantaloupe and you bring the bacteria into the melon.” "
"Consumers should also follow common food-preparation procedures when handling cut melon, the CDC recommends. These include washing your hands before and after handling the fruit, promptly refrigerating it at no more than 40 degrees F., and throwing it away if it has been left at room temperature for more than four hours."
"“Everyone needs to wash the melons before they cut them,” Professor Morrone says."
Bottom line:
1. Treat your fruits and veggies as if they just came from the field...scrub them well...scrub yourself well before slicing into...keep your work station wiped down and dry between tasks.
2. Never buy fruit or veggies from store that are already sliced
Hope this information relieves a few minds.
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