SAFE HANDLING OF FRESH FRUITS AND VEGETABLES

Since the 2006 E. coli spinach outbreak there has been a lot of concern regarding the contamination of produce, especially from outside Wisconsin, or even the United States.

Accordingly, the Food and Drug Administration is advising consumers to be aware of safe handling and preparation practices for fresh fruits and vegetables. The Centers for Disease Control and Prevention has reported that the occurrence of foodborne disease increases during the summer months for all foods, including fresh produce.

Foodborne illness can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons with foodborne illness can experience fever, diarrhea, nausea, vomiting and abdominal pain.

Following are some steps that consumers can take to reduce the risk of foodborne illness from 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 hot soapy water for 20 seconds 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.

·        Leafy greens should be washed and spun or shaken dry. Vegetables that are going to be cut or pealed should be washed first - cutting can spread bacteria from the outside to the inside.

·        Wash surfaces 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. Sanitize after use with a solution of one (1) teaspoon of chlorine bleach in one (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. Do not 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.

For more information please call the Department of Health & Human Services at (715) 394-1304.