Final answer:
Advancements in sterilization and canning procedures have decreased the incidence of foodborne illnesses like botulism, leading to safer consumption of fresh fruits and vegetables. Most foodborne illness cases are now associated with small-scale food production. Good food safety practices at home are essential in disease prevention.
Step-by-step explanation:
When considering the statement that restriction of fresh fruits and vegetables is no longer necessary based on evidence from ONS PEP resource Prevention of Infection, the consensus appears to be that advancements such as better sterilization and canning procedures have indeed lowered the rate of foodborne illnesses like botulism typically associated with canned goods. This improvement in food safety protocols has allowed for a greater confidence in consuming fresh produce. However, while large-scale food production facilities have implemented stringent safety measures, it is important to recognize that most cases of foodborne illness are now related to smaller-scale food production, where safety controls may not be as rigorous. Additionally, food safety at home is crucial in preventing foodborne diseases, and it is essential to practice good food hygiene.