Safely Handling Fresh Produce

About 9,000 deaths and 81 million illnesses each year have been attributed to the consumption of contaminated food in the United States. Sadly a number of these deaths could have been prevented through proper food handling. Although it is a rare occasion when these illnesses are linked with fresh fruits and vegetables, it does happen. There are some tips you can use to help reduce the risk of contamination and pesticide residue.

At the store:

• Trust your senses. If the produce smells bad, do not buy it. Do not buy any fruits or vegetables that are bruised, shriveled, moldy, or slimy.
• Only buy what you need, and can use within a few days. Most fresh fruits and produce are not meant to be "stock-up" foods.
• Handle fruits and vegetables gently, and do not place them in the bottom of your shopping cart, as other groceries will bruise it.

At home:

• As soon as you arrive home, put your produce away.
• Throw away any produce that you have kept too long, especially if it is slimy, moldy, or past the "best if used by" date.
• Wash all fruits and vegetables in clean drinking water before eating. Germs can adhere to the surface and pass to the flesh when cut or handled.
• Do not use detergent when washing fruits and vegetables because they leave a residue behind. Also, produce items are porous and can absorb the detergent.
• Peel and discard outer leaves or rinds, and scrub hearty vegetables such as potatoes.
• Clear surfaces, utensils, and hands after touching raw meat and poultry and before you use them on fresh produce.
• Keep the refrigerator clean and cold. Cover and refrigerate any cut produce.
• Thoroughly wash your hands after using the bathroom, changing diapers, and before preparing food.
• Read and follow label instructions such as "keep refrigerated" or "use by (a certain date)". This information is on most items precut for you at the store.
• Hold prepared salads and cut produce items in the refrigerator until just before serving. Discard any items left out of the refrigerator four hours or more.