How to prevent food-borne illness?

The latest food-borne illness scare involves cantaloupe and listeria.  I have to admit that every time I read about a round of food-borne illness I get a little stressed out as I prepare our meals with the fresh fruits and vegetables that were just in the news (spinach, cantaloupe, turkey). 

Last week I came across an article from a local doctor that said the best way to clean surfaces and food to prevent illness is to clean everything with hydrogen peroxide and then white vinegar (or vice versa).  Dr. Chapdelain recommends filling one spray bottle with 100% hydrogen peroxide and another bottle with 100% white vinegar.  You spray the surface (counter or fruit) with one, wipe and rinse, then spray with the other, wipe and rinse. 

Does anyone else use this method?  How do you clean your fruits and veggies to help prevent food-borne illness?

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  1. I would love to post this to my blog and link back to you. Would you mind?
    .-= Melissa ´s last blog ..Ruby Tuesday Give Back to Help KARM-10/2/11 =-.

  2. When I worked in a burn unit we used vinegar to wipe down all surfaces every shift. We used full strength and left it to air dry. Once a day we used Hydrogen Peroxide also and used it to clean all our non sterile equiptment and utensils.

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