Published: May 09, 2008 10:58 am            

Handle fresh produce safely this summer

Extension Office News

San Marcos — In the Fall of 2006, four separate outbreaks of foodborne illness associated with the consumption of fresh produce occurred in the United States.

In follow-up investigations, spinach, lettuce and tomatoes were identified as the vehicles of illness. While the areas involved in the outbreaks were identified, the specific mode of contamination remains unconfirmed. Suspected risk factors in these cases include: proximity of irrigation wells and surface waterways exposed to feces from cattle and wildlife; exposure in fields to wild animals and their waste materials; and improperly composted animal manure used as fertilizer.

Summer is here. Its time for juicy sweet watermelons, soft fresh, ripe peaches, crisp grapes and deep purple plums. Summer is a great time to enjoy a wide variety of locally grown fruits and vegetables.

Those items are in supermarket produce departments year-round these day, but there’s something about summer that makes fresh produce taste just a little better. Summer’s harvest of fresh fruits and vegetables is an important part of a healthy diet but we must remember to handle fresh produce safely to prevent foodborne illness.

The proportion of foodborne illness associated with fresh fruits and vegetables has increased over the last few years that’s in part because fresh produce is often eaten raw.

Health and nutrition experts recommend we add more fruits and vegetables to our diets so it becomes increasingly important that consumers know how to handle them properly.

The Partnership for Food Safety Education offers basic recommendations for safe handling of fresh produce:

• Be sure that the fresh fruits and vegetables you buy are not bruised or damaged.

• Prepackaged salads and precut melons must be refrigerated.

• Wash hands with warm water and soap before and after handling fresh fruits and vegetables.

• Clean all surfaces and utensils that will touch fresh fruits and vegetables before and after preparation.

• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

Packaged items labeled “ready-to-eat” need not be washed.

• Dry fruits and vegetables with a clean cloth towel or paper towel.

• Never use detergent or bleach to wash fresh fruits or vegetables.

• Be sure fresh fruits and vegetables are separated from household chemicals and raw foods in your cart and in bags at the checkout.

• Keep fresh fruits and vegetables separate from raw meat, poultry or seafood in your refrigerator.

• Do not use the same cutting board used for raw meat without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

• Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices.

• Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours.

• Throw away fresh fruits and vegetables that have not been refrigerated within two hours.

• Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.

• Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood.

        

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