September is Food Safety Education Month: Spotlight, the Vegetarian Diet
Fruits and vegetables are an important part of a healthy diet. But just like other foods they carry a risk of foodborne illness. Harmful bacteria that may be in the soil or water where produce grows may come in contact with the fruits and vegetables and contaminate them. Or, fresh produce may become contaminated after it is harvested, such as during preparation or storage. Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to foodborne illness, which can cause serious - and sometimes fatal - infections.
This year a papaya Salmonella outbreak sickened more than a 100 people in 25 states, 15 people got E. coli poisoning after eating strawberries and 20 people from 10 states got Salmonellosis from cantaloupe.
Tips For Purchasing Produce
- Purchase produce that is not bruised or damaged.
- When selecting freshly cut produce - such as a half a watermelon or bagged mixed salad greens - choose only those items that are refrigerated or surrounded by ice.
- Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.
Tips For Storing Fresh Produce
- Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!
- Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
- All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.
Tips For Preparing Fresh Produce
- When preparing any fresh produce, begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparation.
- Except for fruits and vegetables labeled “ready-to-eat” or “washed,” all produce should be thoroughly washed before eating. This includes produce grown conventionally, organically or at home. or produce that is purchased from a grocery store or farmer's markeEven if you plan to peel the produce before eating, it is still important to wash it first.
- Always rinse produce under running tap water, including fruits and vegetables with skins and rinds that are not eaten just before eating, cutting or cooking.
- Never use detergent or bleach to wash fresh fruits or vegetables.
- Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
- Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
- Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
- If you do choose to wash a product marked “pre-washed”, and “ready-to-eat,” be sure to use safe handling practices to avoid any cross-contamination. Wash your hands for 20 seconds with warm water and soap before and after handling the product and wash the produce under running water just before preparing or eating.
