Colorado State University Extension
SafeFood Rapid Response Network
SAFEFOOD NEWS - Summer 2000 - Vol 4 / No. 4
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FDA Advises Consumers About Fresh Produce Safety
Fruits and vegetables are an important part of a healthful diet. National guidelines recommend that we eat at least 5 fruits and vegetables each day. Fresh fruits and vegetables, like many other foods, can pose a risk if not prepared or stored properly. The Centers for Disease Control and Prevention has reported that the occurrence of foodborne disease increases during the summer months for all foods.
The Food and Drug Administration recommends the following as steps consumers can take to reduce the risk of foodborne illness from the fresh produce:
- At the store, purchase produce that is not bruised or damaged. If buying fresh cut produce, be sure it is refrigerated or surrounded by ice.
- At home, chill and refrigerate foods. After purchase, put produce that needs refrigeration away promptly. (Fresh whole produce such as bananas and potatoes do not need refrigeration.) Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Wash hands often. Hands should be washed with warm, 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.
- Wash all fresh fruits and vegetables with cool tap water immediately before eating. Don't use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils, and counter tops should be washed with warm soapy water and sanitized after coming in contact with fresh produce, or raw meat, poultry, or seafood. Sanitize after use with solution of 1 teaspoon of chlorine bleach in 1 quart of water.
- Don't cross contaminate. 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. During food preparation, wash cutting boards, utensils or dishes that have come into contact with fresh produce, raw meat, poultry, or seafood. Don't consume ice that has come in contact with fresh produce or other raw products.
- Use a cooler with ice or use ice gel packs when transporting or storing perishable food outdoors, including cut fresh fruits and vegetables.
