Is produce safer than meat from a microbiological food safety perspective?
Not necessarily. Although most raw meats should be adequately cooked for safety, fresh produce also may be contaminated with pathogens. When this produce is consumed raw, it represents a significant food safety concern. Efforts to minimize contamination of produce focus on good agricultural practices and proper procedures during harvest, storage, and distribution. Rinsing, scrubbing, and sometimes peeling fresh produce also helps enhance food safety.
