The aim of the focus action "Microbiology in ready-to-eat fruit and vegetables" was to check these goods for contamination with viruses, pathogenic microorganisms and hygiene indicator germs. 75 samples from all over Austria were examined.

• No sample was rejected

Raw fruit (strawberries, raspberries, blueberries...) and vegetables (tuberous vegetables such as celery, fennel as well as leeks, tomatoes...) can come into contact with bacteria, viruses or parasites from production through transport to use in private households. Pathogens can be transferred from the peel to the flesh of the fruit when it is cut open.

Therefore, raw fruits and vegetables should be washed thoroughly with running drinking water before eating (at least 30 seconds, use warm water if possible, and rub vigorously). Washing causes a reduction in "germination" by a factor of 10 to 100 and thus reduces the risk of infection.