All fresh fruits and vegetables are at risk of contamination before, during and after harvest. With recent recalls and outbreaks involving produce, you may feel fearful about eating fresh produce. But there are simple things you can do to reduce risks, while enjoying the health benefits of fruits and vegetables.
- When shopping, select fresh fruits and vegetables without bruising or damage.
- Do not buy fresh cut produce that is not refrigerated or will be out of refrigeration for more than 2 hours.
- Be sure produce is bagged separately from household chemicals, cleaners and raw foods such as meat, poultry and seafood.
- Produce should be kept separated from raw meats and eggs in your refrigerator.
- Wash your hands with warm water and soap for at least 20 seconds before and after handling produce.
Wait to Wash Produce Until Just Before Use
- Rinse fresh produce under clean running water. This includes those with skins and rinds that are not eaten or will be peeled. Rub firm-skinned produce (apples, melons, potatoes, etc.) under running water or scrub with a clean vegetable brush while rinsing under running water.
- When cleaning a head of lettuce or cabbage, remove the outermost 2-3 leaves before rinsing.
- Cut away ares that are bruised or damaged.
- Dry produce with a paper towel or clean cloth.
- Avoid the use of detergent, soap or bleach to wash produce. Doing so can cause chemical contamination of your food.
- Consider cooking produce. If it can be cooked to a temperature of 165 °F or above, this is the safest option, especially for young children, older adults, people with a weakened immune system, or who are pregnant.
- Refrigerate all cut, peeled or cooked produce within 2 hours.
Whatever and wherever you eat, food safety matters! Take control and reduce the risk of foodborne illness.
Check for recalls at U.S. Food and Drug Administration (FDA) website
Check for news about foodborne outbreaks at U.S. Food and Drug Administration (FDA) website