Consumer washing of produce below par, study finds - The Packer

Consumer washing of produce below par, study finds

05/18/2011 02:05:00 PM
Matt Morgan

A yearlong study of 199 consumers by the Center for Consumer Research at the University of California, Davis, found just 47% washed lettuce as prescribed by food safety experts — hand rubbing leaves under running water.

The majority fell into other categories, including 15% who didn’t wash iceberg or green leaf lettuce at all while preparing salads.

“Twelve percent soaked their produce, which is not recommended,” said Christine Bruhn, the center’s director. “Because if you have contamination on some of the leaves, it gets in the water and spreads to all of them.”

The results were recently published in the journal Food Protection Trends by researchers Bruhn and Ho Phang. It’s the first of two expected papers. The second will focus on how the same consumers handled and cooked hamburgers.

Meat and salad preparation was videotaped by researchers in consumers’ homes, most in Northern California. Researchers provided the ingredients — which also included tomatoes and celery — plus a $50 Target gift card to participants. Later, they distributed flyers on safe vegetable and meat handling, along with refrigerator and meat thermometers.

Other food safety practices studied included how washed produce is dried and whether tomato stem scars are removed.

Most shook water off their lettuce (58%), tomatoes (75%) and celery (81%) — not the safest drying method, according to Bruhn.

“I often do that too,” she said. “But microbial assessment has shown when you dry, blotting with a clean paper towel is an important part of the sanitation process. Generally people have not paid any attention to drying. Shaking does not remove enough, and cloth towels could be contaminated.”

For tomatoes, only 27% of the volunteers removed stem scars. But studies have shown that more bacteria can be found there than elsewhere in a tomato, Bruhn said.

“Cutting the stem scars is good from a food safety perspective, but I’m not sure they were thinking about food safety,” she said. “They don’t look good. But we’re asking food safety educators to add that to their message.”

Bigger picture

While the researchers found consumer produce handling in need of considerable improvement, they also said that even ideal home practices would not ensure food safety by themselves.

“If there’s contamination in the field, how effective is home washing?” Bruhn said. “You only remove 90% to 95% of the bacteria when you wash really thoroughly at home. That’s why it’s important the product the consumer receives has the lowest harmful microbes as possible. It’s important that they do their part, but even if the consumer does it as well as they possibly could, it’s not a solution to the microbial safety of fresh produce.”

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Barbara Glancy    
Homestead FL  |  June, 01, 2011 at 10:05 AM

"Garden Fresh from the Valley HO HO HO " Consumers think of washng off bugs, and sand, not microbes. The Jolly Green Giant never mentioned micobes in the 60's. Maybe we should just go back to eating canned and frozen and leave all the blame to the companies and not the consumer. Buy fresh, grow fresh, take it in the house wash it and eat it. Go back for more. Fresh is the best, dont' pick more then you can consume that day and train yourself to only take home the best of the best and leave the rest. You will be surprised how the selection diminishes in some regions when you do that. Just because it is in the grocery does it mean it is paletable, fresh, or safe. It is the perception of fresh markets work so hard at. The consumers work is to develope a system to decode it all. Remember even in times of plenty wolves fast!

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