Fruits, Vegetables Need Proper  Care To Prevent Foodborne Illness

Fruits and vegetables are important to healthy diets. They're low in calories, fat and sodium and supply fiber, vitamins and minerals. However, people can become ill from eating contaminated fruits and vegetables. Young children, the elderly and people with weakened immune systems are particularly at risk. Properly caring for fruits and vegetables will help protect against foodborne illness.

Purchase only high-quality fruits and vegetables. Bruised, shriveled or slimy produce may harbor harmful bacteria. Be sure the produce has been kept refrigerated or on ice. Most bacteria grow slowly, or not at all, at temperatures below 40 degrees. Add perishable fruits and vegetables to the cart toward the end of the shopping trip so they remain cool. In the cart, keep meats, fish and poultry in plastic bags to prevent juices from dripping. Make sure these items are packed in separate bags at the checkout counter.

In the kitchen, immediately refrigerate perishable fruits and vegetables in the crisper drawer. Store meats, poultry and seafood below fruits and vegetables to prevent meat juices from dripping on produce. Some fruits and vegetables are stored at room temperature to maintain quality or speed ripening. Keep these items in a clean, dry place. Throw away fruits and vegetables that have been stored beyond their shelf life or that are shriveled or slimy.

Wash hands with hot, soapy water before handling fresh produce. Removing outer leaves or peeling may decrease the amount of pesticide residues if present on fruits and vegetables. Wash all fruits and vegetables with cool water to remove dirt and residues. Scrub firm produce such as melons and cantaloupes with a clean produce brush. Don't wash fruits and vegetables with household soaps and detergents. Use clean cutting boards and utensils when handling fresh produce and wash surfaces often.

Refrigerate fresh produce within two hours of peeling or cutting and throw away cut produce left at room temperature for more than two hours. Use a cooler with ice or ice gel packs to transport or store cut fresh fruits and vegetables at picnics or other summer events. Keep raw meat is a separate cooler.

SOURCE: Julie Albrecht, Ph.D., food specialist, NU/IANR

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