How can Salmonella bacteria get into peppers, tomatoes, or other fresh produce?
Salmonella bacteria and E. coli, both potential agents for foodborne illness, are associated with animal and human feces. One concern is that these bacteria can contaminate water and soil in areas where crops are grown. This is called “environmental contamination.” Produce can become contaminated in the field, or through irrigation or crop sprays that rely on unsafe water supplies. Harvest and postharvest processing are concerns, too. Consider the potential for unsanitary human hands (poor hygiene); unsanitary tools, storage bins, or facilities; or unclean water used for washing produce and making ice for storage and transport. Any of these steps in the flow of food can transfer pathogens to produce. Officials point out that the land use environment, and even the presence of farm animals or manure, can impact food safety.
