A new study says farming practices and plant species can play a role in the types of harmless bacteria found on the surfaces of fresh fruits and vegetables.
Researchers at the University of Colorado, Boulder, studied 11 types of fruits and vegetables that consumers often eaten raw.
As reported in HealthDay News, certain fruits and vegetables vary in the types of germs they may have clinging to them-- sometimes those germs belong to three or four different groups. For example, peaches and grapes have surface bacteria belonging to more than one group.
After further investigation, researchers also discovered that some of the surface bacteria varied depending on farming practices such as transport conditions or storage temperature.
Researchers noted that surface bacteria can affect how fast food spoils as well.
The study was published this month in the journal PLoS One.