**Health Authorities Advise Over-65s to Take Extra Care Before Eating Fruit and Vegetables**
British adults aged 65 and over are being urged by health experts to pay particular attention to food safety practices when preparing fruit and vegetables. The advice comes following renewed recommendations from FoodSafety.gov, which has also warned that certain women, young children, and people with compromised immune systems should adopt the same cautious approach.
This caution centers around a simple, yet often overlooked, action: thoroughly washing any fruit and vegetable with its peel still intact, whether or not you plan on eating the outer skin. The simple act of rinsing produce under running water can significantly reduce the chance of harmful bacteria or dirt contaminating what we eat—from apples and oranges to root vegetables and even bananas.
Health professionals note that while anyone can be affected by foodborne illnesses, some groups face more serious risks. Vulnerable demographics include adults over 65, children under five, pregnant women, and individuals with underlying health problems like diabetes, cancer, kidney or liver disease, or those on medications that suppress the immune system. For these groups, a bout of food poisoning can quickly become a medical emergency rather than an inconvenience.
Furthermore, the guidance highlights specific risks associated with consuming raw or undercooked sprouts, such as alfalfa, radish, or mung bean varieties. For people in at-risk categories, these should be avoided entirely unless cooked thoroughly, as sprouts are known to harbour pathogens that can bypass normal washing routines.
Academics from the University of Nebraska-Lincoln have reinforced the message, emphasising that washing should occur even for produce that will be peeled or cut. The reasoning is straightforward: dirt, bacteria, or pesticides lingering on the outside may be transferred to the edible portion of the fruit or vegetable through knives or hands. This is particularly pertinent when preparing items like cucumbers, melons, or citrus fruits, where cross-contamination can easily occur.
Separate chopping boards and utensils for raw meats and fresh produce are another key recommendation for boosting kitchen hygiene and reducing risk. By keeping these areas and tools distinct, the spread of potentially harmful bacteria is further minimised—a practice widely supported by food safety agencies.
Additionally, experts at the US Food and Drug Administration (FDA) advise that one should always start food preparation with clean hands, washed for at least 20 seconds with warm soapy water. This practice, which became second nature during the coronavirus pandemic, remains just as vital in preventing food-related illnesses.
When it comes to washing fruit and vegetables, official advice is clear: running water alone, without any soap, detergent, or commercial produce cleansers, is sufficient. These substances are not recommended, as the porous nature of fruits and vegetables can soak up chemicals, potentially adding new health risks. The effectiveness and safety of specialised washes remain largely unproven.
Consumers are also reminded of the common symptoms associated with foodborne illnesses. These include vomiting, diarrhoea, abdominal cramps, headaches, fever, and muscle pain. Particularly for those in vulnerable groups, any sign of these symptoms following a meal comprising fresh produce should prompt medical consideration.
If these meticulous habits become routine, experts say, both individuals and families can greatly reduce their risk of foodborne illness. Although it might seem excessive to wash produce that will immediately be peeled, this precaution is a simple yet effective step towards ensuring safer eating, especially for those most vulnerable to severe consequences.
In a world where healthy diets are increasingly emphasised, particularly for older adults, maintaining vigilance about how fruit and vegetables are prepared is critical. With public health agencies stressing prevention, adhering to these straightforward recommendations can keep the nation’s oldest and most at-risk citizens safer at the table.