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Fruits, vegetables require proper handling to ensure quality and safetyFruits and vegetables are an important part of a healthy diet. Most supermarkets and grocery stores carry a wide variety of fresh fruits and vegetables that are nutritious, as well as tasty. One of the key aspects in food safety is the proper handling of foods in order to reduce the risk of foodborne illness, said Barbara Brown, Oklahoma State University Cooperative Extension Service food specialist. "There is a chance that harmful bacteria may be in the soil or water where produce grows and come in contact with fruits and vegetables," Brown said. "There's also the possibility of fresh produce becoming contaminated after it is harvested, during food preparation or in storage. Eating contaminated produce can lead to foodborne illness, which can cause serious--and sometimes fatal--infections. However, by following a few simple tips, you can help ensure that you and your family are protected." When selecting fresh produce, purchase items that are not bruised or damaged. Be sure to keep fresh fruits and vegetables separate from meat, poultry and seafood. Choose fresh cut produce such as half a watermelon or bagged mixed salad greens that are refrigerated or surrounded by ice. Do not buy pre-washed salads with a lot of brown-edged pieces or if greens are very wet. Proper storage affects both quality and safety. Certain fruits and vegetables retain the highest quality when stored in a clean refrigerator at 40 F or below. Produce that is purchased pre-cut or peeled should be refrigerated to maintain quality and safety. To reduce risk, all produce should be washed, even those that will be peeled before eating. Wash produce under running water just before eating, cutting or cooking. Scrub firm produce with a clean produce brush. Drying produce with a clean cloth or paper towel may reduce bacteria that may be present. "Many pre-cut, bagged produced items such as lettuce will indicate on the packaging if they are pre-washed. These products can be used without further washing," she said. "As an extra measure of caution, you can wash the produce again just before you use it. Be sure to use bagged produce before the 'Best if used by' date. Raw sprouts may contain bacteria that can cause foodborne illness. Rinsing them is not sufficient. All sprouts should be cooked thoroughly before eating." It is important for consumers to keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood. Cutting boards, dishes, utensils and countertops should be washed with hot water and soap between the preparation of raw meat products and the preparation of produce that will not be cooked. "All of the safety tips that have been mentioned also include organically grown produce, since the organic label isn't a promise that the food is bacteria-free," Brown said. "A government-approved certifier inspects the farm where the food is grown to make sure the farmer meets the U.S. Department of Agriculture's organic standard before it receives the 'organic' label. These foods should still be handled properly to ensure quality and safety." The health benefits of produce still outweigh any food safety risks. Consumers can use selection and handling practices that reduce those risks and be alert for health bulletins and recalls. This is especially important for people in high risk groups. 9/29/08 Date: 9/22/08
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