Can You Get Sick From Berries? Understanding Risks and Prevention

October 31, 2025 •

4 min read

Outbreaks of Hepatitis A and Norovirus linked to contaminated berries have prompted safety concerns among consumers in recent years. So, can you get sick from berries? The potential for illness exists, primarily due to microbial and viral contaminants that can be present on the fruit, requiring proper handling and preparation to mitigate the risk.

Quick Summary

Yes, it is possible to become ill from contaminated berries carrying viruses like Norovirus and Hepatitis A, or bacteria such as E. coli and Salmonella. Contamination can occur during growing, harvesting, or processing. Safe handling, proper washing, and cooking frozen berries can significantly reduce health risks.

Key Points

Pathogen Risks: Berries can carry viruses (like Norovirus, Hepatitis A), bacteria (E. coli, Salmonella), and parasites that cause foodborne illness.
Vulnerability of Berries: Thin, porous skins and low-to-the-ground growth make berries susceptible to contamination from water, soil, and human handling.
Freezing Isn't a Solution: Freezing does not eliminate harmful viruses like Norovirus and Hepatitis A; cooking to a high temperature is necessary for frozen berries.
Proper Washing is Crucial: Rinse fresh berries under cool, running water just before eating. Soaking can spread contaminants, and firm drying is important to prevent mold.
Safe Handling is Key: Practice good hygiene by washing hands and cleaning surfaces. Keep berries refrigerated and discard any that show signs of bruising or mold.
High-Risk Groups: Individuals who are older, pregnant, or have weakened immune systems are more vulnerable to severe illness from contaminated berries.

Why Berries Are Susceptible to Contamination

Berries are delicious and nutritious, but their delicate nature makes them particularly vulnerable to contamination. Unlike fruits with thick peels, berries have thin, porous skins and often grow low to the ground, increasing their exposure to potential hazards.

Common Sources of Contamination

Contamination can happen at multiple points in the supply chain, from the farm to your kitchen. Key sources include:

Agricultural Water: If irrigation water is contaminated with pathogens from animal or human feces, the berries can absorb them.
Unhygienic Handling: Lack of proper hygiene by farmworkers or food handlers can spread viruses and bacteria to the fruit.
Cross-Contamination: Pathogens can be transferred from other foods, equipment, or surfaces during harvesting, processing, and packaging.
Environmental Factors: Contact with animals, soil, or pests can introduce germs onto the berries.

Pathogens to Watch Out For

Several pathogens have been linked to foodborne illness outbreaks from berries, with some posing a greater risk than others:

Norovirus: This highly contagious virus is a leading cause of foodborne illness in the U.S. and has been linked to berry outbreaks globally. Symptoms include vomiting, diarrhea, nausea, and stomach pain.
Hepatitis A: A viral infection that affects the liver, Hepatitis A can be spread through contaminated food or water. It has been associated with recent outbreaks from imported strawberries.
Bacteria (E. coli & Salmonella): While less common in berries than viruses due to the fruit's low pH, outbreaks of E. coli and Salmonella have occurred. Contamination can happen in the field from animal waste.
Parasites (Cyclospora & Toxoplasma gondii): Parasites like Cyclospora have also caused outbreaks linked to imported produce. Toxoplasma gondii is another parasite that can be found on unwashed fruits.

Fresh vs. Frozen Berries: Different Risks, Different Handling

Both fresh and frozen berries carry risks, but the handling and preparation methods differ significantly.


Aspect	Fresh Berries	Frozen Berries
Primary Risk	Surface contamination from bacteria, viruses, or parasites.	Viruses (Norovirus, Hepatitis A) that survive the freezing process.
Washing Method	Rinse gently under cool running water just before eating. Soaking is not recommended.	Washing does not eliminate risk; boiling or cooking is the safest method.
Best Practice	Wash thoroughly just before consumption. Store unwashed in the refrigerator.	Use for cooked applications like pies or jams. For smoothies, consider a pasteurized brand or cook them first.
Handling Vulnerability	Bruising or damage can create entry points for pathogens.	Viruses can remain viable despite freezing temperatures.
Risk Mitigation	Proper washing removes most surface contaminants. Discarding damaged berries is key.	Cooking to at least 85°C (185°F) for one minute inactivates viruses and bacteria.

How to Safely Prepare and Eat Berries

Following these simple steps can help minimize the risk of getting sick from berries, especially for those in high-risk groups like children, pregnant women, and the elderly.

Steps for Washing Fresh Berries

Wash Hands: Always wash your hands with soap and water for at least 20 seconds before and after handling any fresh produce.
Rinse under Running Water: Place berries in a colander and rinse them under cool, running water. Gently shake them to ensure all berries are rinsed. Avoid soaking, as this can cause contaminants to spread.
Optional Vinegar Wash: For added precaution, soak berries for a few minutes in a solution of one part white vinegar to three parts water. Be sure to rinse thoroughly with fresh water afterward.
Pat Dry: Use a clean cloth or paper towel to gently pat the berries dry. This removes any remaining surface moisture and helps prevent mold.

Safe Handling Tips for All Berries

Keep Surfaces Clean: Wash all cutting boards, utensils, and countertops with hot, soapy water before and after use.
Refrigerate Promptly: Store fresh berries in the refrigerator at 40°F (4°C) or below.
Store Properly: Wait to wash fresh berries until you are ready to eat them. Store them in a container lined with a paper towel to absorb excess moisture.
Handle with Care: Remove any bruised, damaged, or moldy berries, as these can harbor contaminants and cause the rest to spoil.
Cook Frozen Berries: As freezing doesn't kill all pathogens, it is advisable to cook frozen berries, especially if using them in uncooked recipes like smoothies or sauces.

Conclusion: Enjoy Berries with Confidence

While the prospect of getting sick from berries is a real concern, it's not a reason to avoid these healthy and delicious fruits. By understanding the sources of contamination and implementing proper food safety practices, you can enjoy berries with significantly reduced risk. Always wash fresh berries just before eating, cook frozen ones to be safe, and practice good kitchen hygiene. Staying informed about food recalls and advisories from public health bodies like the FDA and CDC is also a smart strategy for protecting yourself and your family.

For more in-depth information on foodborne illness prevention, consult the official FDA resources on produce safety.

Frequently Asked Questions

Yes, you can get sick from frozen berries. Freezing does not kill viruses like Norovirus and Hepatitis A, which have caused outbreaks linked to frozen berries. For uncooked uses, like smoothies, it is safest to use a brand that states its berries have been pasteurized or heat-treated, or to boil them yourself.

Symptoms of foodborne illness from contaminated berries typically include nausea, vomiting, diarrhea, abdominal pain, and sometimes fever. In the case of Hepatitis A, symptoms may also include fatigue, dark urine, and jaundice.

To properly wash fresh berries, rinse them gently in a colander under cool, running water. Avoid soaking them in a bowl. You can use an optional vinegar or baking soda rinse, but always follow with a thorough rinse with clean water. Dry them with a clean paper towel before eating or storing.

A vinegar rinse, typically one part white vinegar to three parts water, can help reduce viral and bacterial loads on the surface of berries. However, it is not a foolproof method, and you must rinse the berries thoroughly afterward to remove any residue and taste.

Organic berries may have less pesticide residue, but they are not immune to viral and bacterial contamination from environmental sources like water, soil, or human handling. Proper washing and handling are still essential for organic berries to ensure safety.

To prevent illness, store berries in the refrigerator at or below 40°F (4°C) promptly. Wait to wash them until just before consumption, and store them in a container lined with paper towels to absorb excess moisture, which can encourage mold growth.

It is virtually impossible to tell if a berry is contaminated with pathogens like Norovirus or Hepatitis A just by looking at it, as they do not affect its appearance, smell, or taste. Rely on proper washing and safe preparation methods to mitigate risk.