Tips for Fresh Produce Safety

Often we think of meat and poultry as the carries of germs, but produce can also carry disease spreaders and must be bought, stored and prepared with care.

Buying Tips
• Purchase produce that is not bruised or damaged.
• When selecting fresh-cut produce - such as a half a watermelon or bagged salad greens - choose items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from meat, poultry and seafood products.

Storage Tips
• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below.
• Refrigerate all produce that is purchased pre-cut or peeled.

Preparation Tips
• Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
• Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded.
• All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.
• Many precut, bagged produce items like lettuce are pre-washed. If the package indicates that the contents have been pre-washed, you can use the produce without further washing.
• Even if you plan to peel the produce before eating, it is still important to wash it first.
• Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Fruit and Vegetable Juices
Most of the juices sold in the United States are processed (for example, "pasteurized") to kill harmful bacteria. But when fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.

Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.
These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:

Source: USDA