Here are some key steps experts at the CDC and the U.S. Food and Drug Administration say to take to reduce the risk of food-borne illness from fresh produce.

• Thoroughly rinse all your fruits and vegetables under running water before you eat them.

• Cut away bruised and damaged areas on fruits and vegetables because they can harbor bacteria.

• Thoroughly wash all fruits that require peeling or cutting, like melons, before eating because bacteria can transfer from the exterior to the flesh when the fruit is sliced.

• Remove and throw away the outer leaves of lettuce or cabbage before washing and eating.

• Don't leave sliced fruit or vegetables at room temperature for more than two hours because bacteria can thrive on the cut surface.

• Always wash your hands before and after handling fresh produce.

• Avoid eating sprouts because bacteria can get into the seeds before the sprouts are grown, and it's nearly impossible to wash out.