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Wash
Produce Before Eating
 Auburn,
May 31, 2002 --- Summer brings an abundance of fresh vegetables
and fruits to groceries and roadside markets. While tempted by these
treats, many people are concerned about the increase in foodborne
illnesses associated with fresh produce over the last few years.
A food
scientist with the Alabama Cooperative Extension System says
consumers can reduce their risk of foodborne illness from fresh
produce rather easily.
"If
people use common sense in handling fresh fruits and vegetables and
take some fairly simple steps, they can greatly reduce the
possibility of getting a foodborne illness," says Dr. Jean
Weese, Extension food scientist.
She
recommends that consumers take the following steps with produce to
reduce the risk of foodborne illness.
Purchase
produce that is not bruised or damaged. If buying fresh-cut produce,
be sure it is refrigerated or surrounded by ice. Use a cooler with
ice or use ice gel packs when transporting or storing perishable
food outdoors, including cut fresh fruits and vegetables.
After
purchase, put produce that needs refrigeration away promptly. Fresh
whole produce such as bananas and potatoes do not need
refrigeration. Refrigerate fresh produce within two hours of peeling
or cutting.
Discard
leftover cut produce if it has been left at room temperature for
more than two hours.
Weese
adds that it is important to wash all fresh fruits and vegetables
with cool tap water immediately before eating.
"You
should not use soap or detergents," says Weese. "But you
should scrub firm produce, such as melons and cucumbers, with a
clean produce brush. Cut away any bruised or damaged areas before
eating."
Wash
individual leaves of lettuces and other greens instead of just
rinsing the entire head. Soil and other contaminants are better
removed this way.
Weese
says good hygiene is a key way to reduce the risk of disease.
"Hands
should be washed with hot soapy water before and after handling
fresh produce or raw meat, poultry or seafood, as well as after
using the bathroom, changing diapers or
handling pets," she says.
She
encourages consumers to wash surfaces that come in contact with food
often. Cutting boards, dishes, utensils and counter tops should be
washed with hot soapy water and sanitized after coming in contact
with fresh produce or raw meat, poultry or seafood. You can sanitize
with a solution of 1 teaspoon of chlorine bleach in 1 quart of
water.
Avoiding
cross contamination is another critical way to reduce potential
illness.
"Use
clean cutting boards and utensils when handling fresh produce. If
possible, use one clean cutting board for fresh produce and a
separate one for raw meat, poultry and seafood," says Weese.
"During food preparation, wash cutting boards, utensils or
dishes that have come into contact with fresh produce, raw meat,
poultry or seafood.
Clean
your refrigerator regularly with warm soapy water. Rinse completely
with plain water and then sanitize it with a chlorine bleach and
water solution. This ensures a clean storage area for your produce
and limits the potential for contamination at home.
SOURCE:
Dr. Jean Weese, Food Scientist,
Alabama Cooperative Extension System
(334) 844-3269
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