Several high-profile cases of food poisoning and related illnesses recently have caught the attention of home gardeners.
Infections caused by rat lungworm from slugs, and infections caused by E. coli and Salmonella bacteria contamination are not new.
Thousands of food safety fact sheets, videos and classes are available regarding our understanding and prevention of these illnesses, especially to those working in the food preparation industries and agricultural commodities.
The United States has the best food safety protocols and regulations on the planet, but the occasional parasite slips through undetected from improper handling, preparation or storage. Some of these illnesses are short-lived while some, especially in immune-compromised individuals, young children or senior-citizens, can develop life-threatening illnesses. Luckily, this is extremely rare, considering the amount of foods grown, produced, processed, shipped, stored and cooked across the nation.
Some home gardeners feel more confident in their ability to grow and store their own produce safely.
However, this doesn’t necessarily mean the produce is safer or that you can stop taking precautions in your quest to grow and store homegrown produce properly.
Regardless of where your produce is grown, it is exposed to the environment and potential pests. Mostly, those pests are only interested in eating your plants and do us no harm, but how we handle our plants, both while they’re in the ground and during harvest is important in preventing illnesses.
Leafy plants, such as lettuce, kale and cabbage, have hundreds of nooks and crannies where water can get trapped on the leaf surface.
Plus, these are potentially good areas for parasites to set up a protected home, if the water that gets on these leaves is contaminated. And, this could be a potential problem, if we don’t properly wash and cook our produce.
However, this doesn’t mean you shouldn’t buy or grow leafy veggies, as they are just as safe as any others.
All fruits and veggies have a potential to harbor parasites. It’s about how we handle and prepare them that means the difference between a great meal and potential illness.
When you water plants intended for consumption, the water should be coming from a potable (drinkable) source. Reclaimed water is not suitable for edible food crops grown at home. Reclaimed water is recycled wastewater.
Water from rain barrels is also not recommended on edible plants or veggie gardens, as parasites from bird droppings and chemicals from roofing materials, and so on, might be present in rain barrel water.
If water from these sources gets on the leaves and the produce isn’t thoroughly washed at harvest and before cooking, there’s a potential for bacteria and other parasites to hide in those nooks.
Your plant roots, not leaves, should be watered carefully, not just to prevent parasites but to also ensure the plant can use the water.
Roots, not leaves, absorb water. Plus, water on the leaves can promote plant diseases. These diseases won’t make you sick, but they can certainly cause some heartache if your plants die. Furthermore, if you have slugs or snails eating on your plants, and you’re not controlling them, there’s a very small risk of consuming tiny slugs/snails with parasites. Keeping an eye out for these during harvest is an easy way to prevent storing them in your veggies.
All veggies and fruits, whether they are grown at home or purchased from a store, should be carefully washed and inspected for potential “creepy crawlies” before consumption.
Proper washing, cooking and sanitation are just as critical in food storage and preparation as safe handling in the garden.
Planning your garden carefully can also make our foods less susceptible to contamination. Some spots in the garden might be more prone to pet urination or contamination from feces washing across the soil surface during heavy rains and irrigation events.
Food safety isn’t just for the kitchen.
Food-borne illnesses can be prevented. Food safety starts in the garden.
For more information about food safety, and proper storage and handling instructions, please visit: Harvesting Vegetables and Food Preservation and Safety. For information about controlling snails and slugs in the garden, visit: Snails and Slugs.
The University of Florida’s Institute of Food and Agricultural Sciences (UF/IFAS) is a federal, state, and county partnership dedicated to developing knowledge in agriculture, human and natural resources, and the life sciences and to making that knowledge accessible to sustain and enhance the quality of human life.
By Whitney C. Elmore
Dr. Whitney C. Elmore is the UF/IFAS Pasco County Extension director and an Urban Horticulture Agent III.
Published August 15, 2018
