Bear in mind your region may differ; here, we’re all irrigated from the Colorado River. It’s split into canals, then to ditches, then finally trenches and piping systems. From my fields it goes back to ditches, then to canals and ultimately to someone else “down the pipe.”
Along the way, the water picks up all kinds of crap, from e. coli to giardia cysts.
Table maize that’s produced in the Grand Valley often gets dunked in this water, so each little corn pod could be a husk-covered petri dish, or a direct vector for a bad case of the trots. Further, many of the laborers who pick the mass produce have been tested positive for Hepatitis, but unlike a tomato or an apple, it’s very difficult to thoroughly clean your store-bought maize.
When I grow my own produce, I know where it’s been and how it’s been handled. And by mid-July, I’m just like mangeorge – stripped to skivvies and noshing on a giant ear of the sweetest stuff my earth can produce.