Spring is just around the corner and it's the perfect time to enjoy fresh fruits, vegetables and juices. However, it is important to handle these foods safely as they are often consumed raw. Some foodborne germs multiply faster in warmer weather, making food safety more important as temperatures rise.
Buy products that are not bruised or damaged.
When choosing pre-cut or fresh-cut produce (such as half a watermelon or sliced salads), opt for items that are refrigerated or on ice.
Keep products separate from raw meat, poultry and seafood in your shopping cart and shopping bags.
Before eating, cutting or cooking, wash uncut produce under running water and dry with a clean cloth or paper towel to further reduce any pathogens present.
Even if you plan to peel a fruit or vegetable, wash it first so that dirt and pathogens don't transfer from the outside in.
Washing fruits and vegetables with soap, detergent or commercial laundry products is not recommended. Soap and household detergents can be absorbed by the products despite thorough rinsing and can make you sick.
Scrub solid produce, such as melons, with a clean produce brush.
For prepackaged products, read the label – if it says pre-washed and ready-to-use, you can use it without further washing.
Always wash your hands before and after preparing food!
Wash cutting boards, plates, cutlery and work surfaces with soap and hot water between cooking raw meat, poultry and seafood and cooking undercooked items.
If using plastic or non-porous cutting boards, wash them in the dishwasher after use.
Cut away damaged or bruised parts of fresh fruits and vegetables before preparing and/or eating them.
Throw away products if they look bad.
Store perishable freshly cut produce in a clean refrigerator at 4.5 °C or below. Always refrigerate products purchased pre-cut or peeled.
Store raw meat, poultry and seafood in the refrigerator so their juices don't leak onto the produce.
Young children, older adults, pregnant women and people with weakened immune systems (such as transplant patients and those with HIV/AIDS, cancer or diabetes) are at increased risk of serious illness or even death from drinking juices that have not been pasteurized or otherwise treated to fight pathogenic germs.
Look for pasteurized or otherwise treated products in the grocer's refrigerated sections, freezer boxes, or in non-refrigerated containers, such as juice boxes, bottles, or cans.
Untreated juices sold in refrigerated packs from supermarkets or health food stores and markets must have a warning label stating that the product is not pasteurized. Warning labels are not required for juice that is freshly squeezed and sold by the glass. If you are not sure whether a juice product has been pasteurized, be sure to ask!
