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anada's Food Guide to Health Eating says we should all be eating 5-10 servings of fruits and vegetables every day. Fortunately, with all the fresh produce available in Canada year 'round, it's easier than ever to take this delicious road to good health.

If you're like many conscientious consumers, however, you may have wondered about the possibility of pesticide residues lurking on the skin of fresh produce and whether or not this might pose a risk to health.

Thanks to changes in agricultural practices that minimize the use of pesticides and herbicides plus stringent regulations set out by the Canadian Food Inspection Agency you and your family can be confident that all the food you eat -- including fresh produce -- is extremely safe.

			Test your knowledge of fresh produce safety. Take our quiz!
			Question: I always wash my fresh produce before I put it in the refrigerator. Do I need to wash it again? Answer: Yes. To reduce contamination from human handling, including from your own hands, it's necessary to wash fresh produce immediately before eating or cooking. Question: How long do I need to wash my hands in warm, soapy water to get rid of bacteria? Answer: 20 seconds Question: Are fruit and vegetables "washes" a good way to make sure fresh produce is contamination-free? Answer: No. Plain water is all you need to clean fresh fruits and vegetables.

According to a recent (2001) Canadian Food Inspection Agency report, examination of almost 12,000 samples of domestic and imported fresh produce showed that 98% were in compliance with Canadian standards. In fact, Canada's food safety system is so good that many countries use it as a guideline for improving their own.

"We are so lucky here in Canada with the systems that are in place for food inspection," says Brenda Watson, Executive Director of the Canadian Partnership for Consumer Food Safety Education. "However," adds Watson, "that doesn't alleviate the consumer's responsibility to make sure the fresh produce they are about to eat or cook is washed."

According to Susie Langley, a nutrition consultant and professor of nutrition at the University of Toronto, all that most people need is a bit of reassurance that "they can do simple things at home to make sure fresh produce is clean." You don't need a special detergent, she points out, just clean, running water.

Human handling more of a concern

If anything, says experts, the risk of food-borne illness posed by fresh produce has more to do with contamination from human handling than from insecticide residues. For instance, salmonella, a bacteria found in raw meat such as chicken, can be deposited on fresh produce after someone tosses a package of chicken legs into their cart before heading over to sort through the green beans. "Most of the issues with fresh produce revolve around hygiene not residues," says Watson.

How much do you know about fresh produce safety? Take our quiz to find out!

		How to wash your fruits and veggies Wash all fruits and vegetables with plain water before eating or cooking them, even if they have a rind or a peel. This prevents bacteria on a melon skin, for instance, from being transferred to the edible parts during cutting. For fruits and vegetables with a firm skin, such as potatoes, carrots, oranges, grapefruit and melons, scrub with a brush while rinsing for 20 seconds under running water. Stick the brush in the dishwasher frequently to make sure it's nice and clean, advises Watson. Fruit with bumpy skin, like strawberries and raspberries, should be soaked in water for about a minute and then rinsed under cool running water for about 20 seconds. Don't use detergent on fruits or veggies with an edible skin. This just increases the likelihood of soapy residue being left behind. It's okay to use a bit of dish detergent on the outside of a fruit with a thick skin that you're planning to peel, however. Just make sure you rinse it well under cool running water. If you don't like the thought of eating the wax that's often put on apples and cucumbers, wash them in warm water. "This wax is really harmless, but if you want to get rid of it or you're concerned that bacteria may have adhered to the wax, go ahead and wash it in warm water, says Helen Flengeris, a Public Health Nutritionist with Regina Qu'Appelle Health Region in Regina, Sask. When you wash apples, make sure you swirl your finger in the "belly button" at the base of the apple where debris can collect, advises Susie Langley, professor of nutrition at the University of Toronto. Always wash pre-washed produce. Pre-packaged veggies and salad mixes are a great convenience but you still need to give them a rinse under cool water to eliminate any contamination caused by human handling."It's a balance between convenience and food safety," Flengeris points out. "It's still a good idea to rinse pre-washed produce in running water because there have been reports of contamination due to human handling." The best way to wash leafy, green vegetables, including different kinds of lettuce, is to discard the outer leaves and then rinse in warm water, says Flengeris. "Get the leaves apart and make sure each is rinsed well," she suggests. Invest in a little "mushroom brush" which is soft enough to clean mushrooms thoroughly. Why? Because they are grown in compost, a source of e. coli bacteria. After washing the mushrooms, lay them on a paper towel and pat them dry, says Langley. Cut away any damaged or bruised areas on produce where bacteria can thrive.

The Canadian Partnership for Consumer Food Safety Education recommends the following eight tips to keep your food safe:

1. Always wash your hands for at least 20 seconds before handling food and after handling meat, poultry, eggs and seafood and after changing diapers, touching pets and using the washroom.
   
   
2. Clean and sanitize counter tops, cutting boards and utensils with a mild bleach solution (5ml/1tsp bleach per 750ml/3 cups water) before and after food preparation.
   
   
3. Keep separate cutting boards for raw meats and vegetables.
   
   
4. Discard worn cutting boards, which can become sources of trapped bacteria.
   
   
5. Use paper towels to wipe kitchen surfaces or change dishcloths daily to avoid the spread of bacteria.
   
   
6. Avoid using sponges, which are difficult to keep bacteria-free.
   
   
7. Keep foods such as meats and their juices separated from other foods during storage and preparation.
   
   
8. Always keep foods covered.