At Abundance, we aim to provide our customers with responsibly sourced food that is safe and healthy to eat. While we prioritize these values, we cannot guarantee that potential risk will never be an issue.
Food safety experts recommend the continued consumption of fresh produce but advise consumers to adhere to proper handling which can help reduce the risk of infection.
Careful food handling is especially important. To reduce exposure, wash all fresh produce thoroughly under clean running water, scrub firm fruits and vegetables with a clean brush, and cook food to at least 158°F when possible.
General Food Safety Tips:
- Choose whole heads of lettuce instead of packaged salads and discard the outer leaves.
- Use caution with pre-washed or pre-cut packaged produce, since commercial washing may not fully remove the parasite.
- Rinse fresh herbs thoroughly under running water.
- Choose cooked greens and vegetables and cook them to 158°F or higher.
- Consider frozen alternatives, especially berries, because freezing can help kill the parasite.
- Wash hands with soap and water for at least 20 seconds before and after handling fresh produce.
- Clean utensils, surfaces, and cutting boards with hot, soapy water after preparing fresh produce.
Are organic vegetables a safer choice?
All sources of this outbreak have not yet been identified. However, the parasite can contaminate both conventional and organic produce. Organic standards prohibit sewage sludge fertilizers, but accidental contamination from tainted water, soil, or handling can occur before, during, or after harvest of conventional and organic produce.
Are local vegetables a safer choice?
The current outbreak is widely suspected to be linked to a national supply chain source. Even so, all fresh produce carries some risk of foodborne illness, so customers should follow recommended handling precautions regardless of where food was grown.
To keep protect against foodborne illness, people should follow these four simple steps: clean, separate, cook, and chill.
Follow these steps for cleaning surfaces that may have been in contact with contaminated food:
- Wash the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
- Wash and sanitize surfaces used to serve or store potentially contaminated products.
- Wash hands with warm water and soap following the cleaning and sanitation process.
Having access to fresh healthy produce is instrumental in our well-being. Safe handling practices help ensure that we can continue to enjoy their health benefits.
Information Source: FDA