I don't know where you shop, but I've had plenty of packages (especially food packaged by the store) leak, and even if the ones I bought didn't leak, I often di

I don't know where you shop, but I've had plenty of packages (especially food packaged by the store) leak, and even if the ones I bought didn't leak, I often discover dried or partially dried residue on my package from a leak from somewhere else. My concern isn't so much that I'm at greater risk of a food-borne illness (although there is that, and it's a greater worry now, with the increase in antibiotic resistance driven by driven by agriculture) but of the food spoiling earlier than necessary. This is especially a problem with the produce that you mentioned. Is there any evidence that merely "washing" produce helps at all with cross-contamination, from a food-borne illness perspective? I imagine it would, if one were to do scrub it with warm, soapy water for at least 20 seconds, but does anyone actually do that? I have never in my life seen that done. I believe the best practice is just not letting it ever touch raw meat in the first place.