Fruits and vegetables are essential components of a healthy diet. However, reports of E. coli and salmonella outbreaks serve as a reminder to ensure that fresh produce is safe to consume. Here are some helpful tips to keep in mind.
What to Look for When Buying Produce
Regardless of whether you choose bagged or loose, organic or conventionally grown produce, there is always a small risk that harmful bacteria might be present. This contamination can occur at any stage, from the fields to your kitchen, during harvesting, transportation, or packaging.
Here are key points to consider:
- Inspect produce carefully before buying it. Avoid any items with visible cuts or damaged skin, as these openings can allow bacteria to enter.
- When buying pre-packaged items, such as bagged salads, ensure they are stored on ice or refrigerated. Also, check the “best-used-by” date.
- If you have a long drive home (over an hour), use a cooler or insulated bag to keep pre-bagged and pre-cut produce fresh.
- In the grocery store, separate raw meat, poultry, seafood, and eggs from produce in your cart and bags to prevent cross-contamination.
Even though «Certified Organic» labels guarantee that the product was grown without pesticides or synthetic substances, bacterial contamination can occur in both organic and conventional produce.
Refrigerating Fresh Produce
To keep produce safe in storage, it’s important to maintain the right temperature in your refrigerator and freezer to prevent bacterial growth. Set your refrigerator between 32°F (0°C) and 40°F (5°C), and use a refrigerator thermometer to monitor it. Cooking vegetables also helps kill any bacteria present.
Safely Preparing Fruits & Vegetables
Follow these steps to safely prepare fresh produce:
- Wash your hands with warm, soapy water for at least 20 seconds before preparing or eating food.
- Keep raw meat, poultry, and seafood separate from produce and ready-to-eat foods.
- Clean all utensils and surfaces with hot, soapy water before and after food preparation.
- Scrub fruits and vegetables under plain water (even if you plan to peel them) to remove dirt and bacteria.
- Wash melons, such as cantaloupes and watermelons, before cutting to prevent bacteria from transferring from the rind to the inside.
- Rinse bagged lettuce, even if it’s labeled as pre-washed.
- Dry produce with a paper towel or a clean cloth towel to reduce bacteria.
- Refrigerate cut and peeled produce promptly.
- Wash cutting boards thoroughly with hot, soapy water after each use. It’s best to use separate boards for meat and produce. Replace any cutting boards with deep grooves that could harbor bacteria.
While you may come across special produce washes for sale, they aren’t necessary. By following these safety precautions, you can help prevent foodborne illnesses and ensure your family enjoys fresh produce safely.