Do you still buy spinach? What about cantaloupes? Some consumers pause before choosing certain types of produce. Recent years have seen a lot of food-borne illnesses caused by microorganisms living in fresh fruits and vegetables. From lettuce to sprouts, tomatoes to berries, it seems nothing is completely safe.

Some problems are traced back to agricultural practices. Now that food travels the world, consumers have less control over what happens during growth and transport. Contaminated irrigation water and untreated manure used as fertilizer are two problems. Conventional and organic produce can be affected, as can large-scale and small producers. Even home gardens can be contaminated, usually through manure or animal droppings.

Alas, the solution is not as simple as thoroughly washing your produce. Some pathogens seem to be incorporated into the cells of fruits and veggies - meaning that no amount of rinsing will ensure completely clean food. The organisms involved include the infamous E. coli, Salmonella, Listeria, and Shigella. In some grocery stores, items like lettuces are kept in water baths to rehydrate. Unfortunately, this also allows pathogens to pass from a contaminated individual to all the items in the bath. Then, where cooking would normally eliminate the risks, much produce is eaten raw. In fact, most of the nutritional benefit of fruits and vegetables is intact when raw and degraded when cooked.

Maybe you’ve thought about using a produce wash. Some of these have been tested and found ineffectual for bacteria, despite removing soil and trace chemical residues. In comparison, rinsing with water works just as well for bacteria removal.

What can be done to improve the situation? Well, growers face a number of guidelines intended to ensure that clean water and fertilizer is used on crops, as well as preventing any contact with animals. Conventionally grown produce is often rinsed with dilute chlorine. However, this measure does not remove all organisms, especially with produce that has irregular surfaces. Some bacteria are even harder to get off, due to their ability to produce biofilms that adhere to produce. Chlorine rinses are not permitted in Europe and are likely to be phased out in the US as well. After all, chlorine is not exactly nutritious.

Other options under investigation include ozonation and other forms of fumigation, irradiation, and ultrasound. Hot water under pressure may be more effective at removing pathogens. Sanitizing systems are also on the market, intended for household use. They are based on the premise that ozonated water neutralizes more pesticides and bacterial pathogens. Although the results sound promising, there is some question about whether they remove more than through rinsing with plain water.

As a consumer, you can make some choices that may help. Choose produce that looks fresh and keep it separate from meats, at the store and en route home. Pre-prepared fruits and vegetables should be refrigerated or on ice at the store - and at home. Wash your hands and surfaces before (and after) handling foods. Rinse fruits and vegetables in running water. And definitely wash bagged products, even if they claim to be pre-washed, as pathogens may enter during processing and multiply in warm moist conditions.

Despite the modest risks, fresh fruits and vegetables are an important source of nutrition. So, develop sensible food-handling habits and munch on.