To date, an outbreak of E. coli O157:H7 infection as- sociated with consumption of raw apples has not been re- ported. However, the potential for infection caused by the consumption of apples harboring
Fruits and Vegetables
Avoid unwashed fresh produce. Eating fresh produce provides important health benefits, but sometimes raw fruits and vegetables may cause food poisoning from harmful germs such as Salmonella, E. coli, and Listeria.
coli (STEC), including E. coli O157:H7, can be particularly dangerous. The primary sources of STEC outbreaks are raw or undercooked ground meat products, raw milk and cheeses, and contaminated vegetables and sprouts.
The 1996 Odwalla E. coli outbreak began on October 7, 1996, when American food company Odwalla produced a batch of unpasteurized apple juice using blemished fruit contaminated with the E.
Never eat apples that have dropped to the ground, as these can easily become contaminated with harmful bacteria. Although apples can be stored at room temperature, they can become soft or begin to spoil quickly. It is best to store apples in the refrigerator.
You also don't want to leave brown rot spores around your tree where it can start an infection next year. So, it's important to pick the fruit up and completely remove fallen fruit from the area.
The only way for consumers to be sure their produce is free from bacteria is to cook it thoroughly. Sadly, a quick toss in the skillet or a light steaming isn't enough to kill E. coli and other bacteria. Instead, you'll have to make sure your produce reaches an internal temperature of 160 degrees F.
Apples overflow with bacteria – about 100 million bacteria, many of which are healthy. Apple aficionados who swallow the core not only get extra fiber, flavonoids and flavor, they also ingest about 10 times more bacteria than people who discard the rough bits at the center, new research finds.
It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.
Symptoms include diarrhoea, stomach cramps and occasionally fever. About half of people with the infection will have bloody diarrhoea. People usually notice symptoms 3 to 4 days after they have been infected. But symptoms can start any time between 1 and 14 days afterwards.
A 1 percent ratio (2 to 5 teaspoons) of garlic powder to two pounds of ground beef kills 90-97 percent of E. coli. A 3 percent ratio (2 to 5 tablespoons) of dried plum mixture (prunes) to 2 pounds of ground beef kills more than 90 percent of major food-borne pathogens, including E.
Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. The safest produce to eat is cooked; the next safest is washed. Wash fruits and vegetables under running water—even if you do not plan to eat the peel.
All produce, regardless of whether it is already bagged and washed at a processing plant, should be washed before it is eaten. Sauteing or boiling leafy greens to a temperature of at least 160 degrees for 15 seconds kills all E. coli bacteria, according to food safety experts.
Harmful germs sometimes found on leafy greens include E. coli, norovirus, Salmonella, Listeria, and Cyclospora.
Drink plenty of clear liquids, including water, clear sodas and broths, gelatin, and juices. Avoid apple and pear juices, caffeine, and alcohol. Avoid certain foods. Dairy products, fatty foods, high-fiber foods or highly seasoned foods can make symptoms worse.
Boiling fresh spinach or cooking fresh spinach until it reaches 160 degrees, usually for 15 seconds or more, will kill E. coli bacteria.
rhamnosus GR-1 can kill E. coli and can disrupt biofilms produced by these microbes (McMillan et al., 2011).
Washing lettuce in water (or water combined with baking soda) may help remove pesticide residue, surface dirt and debris from produce, but Rogers cautions that washing has not been proven an effective way to remove E. coli and related bacteria.
The good news is, E. coli and many other harmful bacteria can be killed by cooking food properly. Food safety tip: Because ground beef can turn brown before disease-causing bacteria are killed, use a digital food thermometer to make sure you cook hamburger to an internal temperature of at least 71°C (160°F).
E. coli usually goes away on its own. You usually don't need antibiotics.
You could add the fallen fruit to the compost heap as and when they fall. Doing this would supply nitrogen as a 'green' material to the mix. However, in late summer or autumn, there may be a larger amount of fruit to incorporate in the mix.
As a general rule: Mid-season apples should keep for four to eight weeks. Late season apples won't be ready until they've been stored for four or five weeks and can last several months.