Can you get sick off of fruit? Understanding the Risks

November 18, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), nearly half of all foodborne illnesses in the United States are caused by contaminated vegetables or fruits. So, can you get sick off of fruit? The answer is a definitive yes, and understanding how is crucial for your health.

Quick Summary

This article explores the various ways fruit can become contaminated, including improper handling, storage, and cross-contamination. It also details the types of pathogens involved, symptoms of illness, and essential steps to ensure the produce you eat is safe.

Key Points

Pathogen Contamination: Fruit can become contaminated with harmful bacteria (E. coli, Salmonella, Listeria) and viruses (Hepatitis A, Norovirus) through soil, water, animal contact, or human handlers.
Handling and Storage: Improper handling, such as not washing produce or cross-contaminating with raw meats, is a major source of foodborne illness.
High-Risk Groups: Certain populations, including young children, pregnant women, and the elderly, are more vulnerable to severe illness from contaminated fruit.
Washing is Crucial: Rinsing produce thoroughly under running water and using a brush for firm-skinned fruits significantly reduces surface contaminants.
Allergies vs. Contamination: A negative reaction to fruit can also be caused by an allergy or intolerance, which is different from illness caused by pathogens.
Beyond Cleaning: Cooking produce offers the safest way to consume it, as heat destroys most harmful pathogens.

Sources of Contamination: From Farm to Table

Contamination of fruit can occur at multiple stages before it reaches your plate. While fruit does not naturally contain harmful bacteria, it can pick them up from external sources. Understanding these points of vulnerability is the first step in prevention.

In the Field and During Harvest

Soil and Water: Produce can be contaminated in the field through contact with contaminated soil, irrigation water, or improperly composted manure. Low-growing fruits like strawberries are particularly susceptible to this type of contamination.
Animals: Wild and domestic animals can introduce harmful bacteria to crops while they are growing.
Poor Hygiene: Workers handling the fruit during harvest may not have access to proper handwashing facilities, potentially transferring pathogens onto the produce.

During Processing, Transportation, and Storage

After harvest, fruit is not immune to contamination. Mishandling can introduce new risks.

Packing and Shipping: Germs can spread during the packing process if equipment is not cleaned properly or if hygiene practices are subpar.
Transport and Retail: At the grocery store or during transportation, fruits and vegetables can come into contact with raw meat, poultry, or seafood, a process known as cross-contamination.
Home Storage: If stored improperly at home, for example, placed next to raw meat in the refrigerator, fruit can become contaminated.

Types of Pathogens and Their Effects

A variety of harmful pathogens can be found on fresh produce, leading to foodborne illnesses with a range of symptoms from mild to severe.

Bacteria

E. coli (Escherichia coli): Certain strains of E. coli, like E. coli O157:H7, can cause severe stomach cramps, diarrhea (often bloody), and vomiting. Outbreaks have been linked to contaminated lettuce and spinach, but produce is a known vector.
Salmonella: This bacterium is a common cause of food poisoning. Symptoms include fever, diarrhea, and abdominal cramps. Salmonella outbreaks have been tied to produce like cantaloupe and tomatoes.
Listeria (Listeria monocytogenes): Listeria can cause listeriosis, a serious infection, especially for pregnant women, young children, older adults, and those with weakened immune systems. This bacteria can survive and grow at refrigerator temperatures, and outbreaks have been associated with cantaloupe.

Viruses

Hepatitis A and Norovirus: These viruses, often spread through fecal contamination, can be transferred to fruit during growth or handling by an infected person. Viral gastroenteritis and Hepatitis A have both been associated with fresh produce consumption.

Allergies and Intolerances

While not caused by pathogens, allergies and intolerances can also make you sick after eating fruit. A food allergy is an immune system reaction, whereas an intolerance is a digestive issue. Symptoms can range from mild itching in the mouth (pollen food syndrome) to more severe reactions like hives or, in rare cases, anaphylaxis.

How to Reduce Your Risk of Getting Sick from Fruit

Practicing safe food handling is the most effective way to protect yourself. The following steps can help reduce your risk significantly.

Wash Hands: Always wash your hands with soap and warm water for at least 20 seconds before and after handling fresh produce.
Clean Surfaces and Utensils: Before and after preparation, wash and sanitize all kitchen counters, cutting boards, and utensils with hot, soapy water.
Wash Produce Thoroughly: Rinse fruits and vegetables thoroughly under cool, running tap water. Use a clean produce brush to scrub items with firm surfaces like melons and apples. You do not need to use a special produce wash.
Remove Damaged Parts: Cut away any bruised or damaged areas on fruits, as bacteria can thrive in these spots.
Store Properly: Keep fresh produce separate from raw meat, poultry, and seafood in your refrigerator to avoid cross-contamination. Many berries and grapes should be washed only right before eating.

Comparing Risks: Properly Handled vs. Improperly Handled Fruit


Feature	Properly Handled Fruit	Improperly Handled Fruit
Risk of Foodborne Illness	Very Low. Proper washing and storage significantly reduce pathogen levels.	High. Contaminated soil, water, or cross-contamination can transfer harmful bacteria and viruses.
Pathogens Present	Negligible. Washing removes most surface contaminants.	High Probability. May carry E. coli, Salmonella, Listeria, Norovirus, and others.
Pesticide Residue	Reduced. Rinsing under running water helps wash away surface pesticides.	High. Pesticide residues can remain on the surface, even after basic rinsing.
Allergen Exposure	Unchanged. Washing does not remove allergenic proteins within the fruit itself.	Unchanged. The risk of allergic reaction is dependent on the individual's sensitivity to the fruit, not on cleanliness.
Shelf Life	Extended. Storing produce correctly, such as unwashed berries, can prolong their freshness.	Shortened. Damaged or unclean fruit spoils faster due to bacterial and fungal growth.
Safety for Vulnerable Groups	High. Safe for children, the elderly, pregnant women, and those with weakened immune systems.	Extremely Low. These groups are at a much higher risk of serious illness, hospitalization, or death from foodborne pathogens.

Conclusion: Eat Fruit Safely and With Confidence

While the prospect of getting sick from a healthy food like fruit can be unsettling, the risk is highly manageable with proper care. The vast majority of foodborne illnesses from produce can be prevented by a few simple, consistent habits: thorough washing, careful storage, and preventing cross-contamination. By understanding the journey your fruit takes and taking a few minutes to prepare it safely, you can continue to enjoy the immense nutritional benefits of fresh fruit without worry. As a proactive measure, always remain vigilant with your food safety practices, as even healthy foods can carry hidden risks if mishandled.

For additional information on food safety best practices, resources from the FDA and CDC are excellent sources for authoritative guidance. What You Need to Know About Juice Safety - FDA

Frequently Asked Questions

Fruit is most commonly contaminated in the field by contact with tainted soil, water, or animal waste, or later through poor hygiene practices during handling, processing, and storage, including cross-contamination with other foods.

No, a special produce wash is not necessary. The FDA and health experts recommend simply washing fruits and vegetables thoroughly under cool, running tap water. A clean vegetable brush can be used for firm produce.

While pre-washed, ready-to-eat greens in sealed bags do not need to be washed again, other pre-cut or mishandled produce can still pose a risk. Always check packaging instructions and maintain safe handling practices.

Some of the most dangerous bacteria include E. coli, which can cause severe gastrointestinal issues, and Listeria, which poses a high risk to vulnerable populations. Salmonella is also a common and dangerous pathogen.

Yes, older adults (65+), children under 5, pregnant women, and people with compromised immune systems are at a higher risk for severe illness, hospitalization, and even death from foodborne pathogens.

Eating excessively large portions of fruit might cause digestive issues or contribute to other health problems due to high sugar intake, but it is not a direct cause of foodborne illness from pathogens.

If you suspect you have a foodborne illness, contact a health care professional. Severe symptoms like bloody diarrhea, high fever, or dehydration require immediate medical attention.