Extension Report

Baldwin County Extension Office

302A Byrne Street

Bay Minette, AL  36507

Telephone (251) 937-7176 or

928-0860/943-5061 ext. 2222

FAX (251) 937-7285

Amelia McGrew

Regional Extension Agent

Food Safety, Preparation & Preservation

October 18, 2011

Helpful Tips for Buying, Storing, and Preparing Fresh Produce

Buying Tips

You can help keep produce safe by making wise buying decisions at the grocery store.

• Purchase produce that is not bruised or damaged.
• When selecting fresh 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 on Preparing Fresh Produce

Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating.  Produce that looks rotten should be discarded.
• All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer’s market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
• Even if you plan to peel the produce before eating, it is still important to wash it first.
• Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
• 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. 

What about Pre-washed Produce?

Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.  As an extra measure of caution, you can wash the produce again just before you use it.

Storage

• Proper storage of fresh produce can affect both quality and safety.  To maintain quality of fresh produce: 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 º 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.

Consumer Safety Information regarding latest recall of cantaloupes

Here is some information on Listeria which is the bacteria that was found in the latest recall of cantaloupes. Unlike many bacteria, Listeria can grow at refrigerator temperatures, about 40◦ Fahrenheit (4◦ Celsius). The longer ready-to-eat refrigerated foods are stored in the refrigerator, the more opportunity Listeria has to grow.  It is very important that consumers clean their refrigerators and other food preparation surfaces. Consumers should follow these simple steps:

• Wash hands with warm water and soap for at least 20 seconds before and after handling food.
• Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
• Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
• Always wash hands with warm water and soap following the cleaning and sanitization process.

The FDA advises consumers not to eat the recalled cantaloupes and to throw them away. Do not try to wash the harmful bacteria off the cantaloupe as contamination may be both on the inside and outside of the cantaloupe. Cutting, slicing and dicing may also transfer harmful bacteria from the fruit’s surface to the fruit’s flesh.  Listeriosis is rare but can be fatal, especially in certain high-risk groups. These groups include older adults, people with compromised immune systems (cancer, HIV, or diabetes) and unborn babies and newborns. In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies, though the mother herself rarely becomes seriously ill. A person with listeriosis usually has fever and muscle aches. Persons who think they might have become ill should consult their doctor. 

This information was taken from the US Food and Drug Website.  Please contact  me at  251-574-8445 if you have more questions concerning food safety, preservation and or preparation.

“Making Holiday Memories” November 11

This year’s holiday program is “Making Holiday Memories” and has been planned to provide you with wonderful tips to create holiday memories with your families.  We will  demonstrate home-made candy-making, introduce creative holiday appetizers, demonstrate quick and easy holiday crafts, and inform you of the various holiday plants available and how to make wise selections. 

The program will be held Friday, November 11, 2011 at the Mobile County Extension Office, Jon Archer Agriculture Center at 1070 Schillinger Road, N., Mobile.  The times are from 9:00 am until 2:00 pm.  Pre-Registration is required by Friday, November 4th, 2011.  The fee is $10 for adults and $5 for children.  Please make checks payable to Mobile County Extension System and mail to 1070 Schillinger Road, N., Mobile, AL 36608.  For more information contact Sharon Tate at 251-574-8445.

Email address: mcgreaj@aces.edu

Phone number: (251) 574-8445

Baldwin County Extension Programs are supported by the Baldwin County Commission.

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities) in cooperation with the U.S. Department of Agriculture is an equal opportunity educator and employer.