Eating contaminated produce can lead to foodborne illness. Bring this checklist on your next grocery trip to help you safely select and store produce: SundayMorning SundayMotivation
Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.
Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the marketStore perishable fresh fruits and vegetables in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation. Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surfaceMany pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.
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