A number of beer recipes include the use of fruit (typically wheat ales). Is there any risk of fruit causing some sort of infection or anything like that? Is there a way to sanitize fruit before using it in a beer recipe? Obviously if you were to add fruit to your boil you can kill off anything that might hurt the beer but the majority of recipes I've seen talk about just adding the fruit to the secondary when racking and some even just say to simply add the fruit (fresh or frozen) to the fermentor.