Safe Fruits and Vegetables

How Do I Know I Know My Produce is Safe?

Here in the United States, we are fortunate to have relatively safe water supplies, relatively safe logistics systems, relatively safe retail outlets and people throughout the supply chain who place the priority of food safety at the top of the list. Additionally, we have extremely strict food safety laws and protocols in place.

Unfortunately, food safety is a very complex and multi-layered process. Anyone in the supply chain can negatively impact safety of the end-consumer..and this INCLUDES the end-consumer!

The government certainly plays a role in the process through legislation of pesticides, water systems, Good Agricultural Practices and food safety protocols, however the government can in no way be considered as the sole "protector" of our food. Farmers, harvest crews, truckers, warehouse workers, food re-packers and processors, retail staff and you (the customer) all play extremely important roles to ensure that you and your family have safe and nutritious food.

So we need to understand that "Safe" produce as mandated by the government, may not necessarily mean "Sanitary" produce and a violation in protocol of either Safe or Sanitary, can result in food-borne illness.

Buying from a local grower does not necessarily make your produce any more safe or sanitary nor any less safe or sanitary. The key is in how the product is handled and if the food safety protocols followed. That is why it is so important to know your food's origin.

How many times has it been "touched"? Obviously it had to be harvested, packed and displayed, but was it re-packed from the original shipping container into smaller containers, where and how was it last washed (and by whom), how many times has the product been handled by various inspectors and consumers, what measures have the grower and retailer taken to ensure safe and sanitary product?

Tips for purchasing sanitary produce  

• Observe the hygiene of the person stocking or filling the displays
• Observe the sanitation of the display area
• Are there restrooms (with running water) for the employees to use? Are the restrooms well kept? Do they have soap and paper towels for the employees to use?
• Does the product require refrigeration (check our Selection and Storage guides), and if so, is it being displayed in a refrigerated case?
• What effort is the retailer taking to protect the product from being handled improperly?
• If you know the grower, have you visited the farm? Is it generally well maintained?

Do not buy produce from roadside stands or tents operated by "wholesalers" or by someone who simply buys from distributors, particularly if they are selling product that was grown outside of the area. They normally have no link to the grower, no concern for food safety and in all likelihood have not been inspected by a local Health Inspector.

They are selling cheaper than a grocery store because:

• They are paying less for labor
• Have no running water
• Have no restrooms for employees
• May not be licensed
• Have no refrigerated storage or displays
• May be buying a lower quality of product
• Have no insurance
• Product may have been out of refrigeration for a number of days
• Have no food safety protocols in place
• Often this product has been refused by one of the local grocers due to quality concerns

Consumer Handling tips to ensure sanitary Produce

• Purchase only produce that is not bruised or damaged.
• After shopping at the store or farmer's market, it is best to immediatley store your purchases in the refrigerator and to then use it within a few days of purchase.
• When purchasing "pre-cut" fruit or vegetable items at the store or Farmers Market, observe the temperature it is being displayed at. Avoid any that have been displayed at temperatures warmer than 45 degrees.
• How many hours or days has it been on display? If not fresh within the last 36 hours, look for a different date. All produce that is purchased pre-cut or peeled should be refrigerated as soon as possible (in less than two hours) to maintain both quality and safety.
• Bag fresh fruits and vegetables separately from meat, poultry and seafood when packing them to take home from the market.
• Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below.

Washing
All unpackaged fruits and vegetables, as well as those packaged and not marked pre-washed, should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce from a grocery store or farmer's market. Always, always wash fruits and vegetables under running water just before eating, cutting or cooking.

Even if the produce will be peeled before eating, it is still important to wash it first.

Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Research at the University of Wisconsin, Colorado State University, and the University of Maine on "Veggie Wash" type of products say that while these products are generally safe to use, nothing indicates that they are any more effective than using cold running water and a vegetable brush (when a brush is appropriate) to clean your produce. Veggi-wash products ar no more effective than soap and running water.

Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended. Neither the USDA nor FDA recommends washing fruits and vegetables in anything but cold, drinkable water. Dish soaps have not been approved as a food cleaning items and a soapy residue left on the produce can cause diarrhea. Soaps can also change the flavor of your produce.

To help remove exterior bacteria, rinse all produce under running tap water. DO NOT fill your sink with water and let produce soak there, this simply allows the bacteria to travel via the water to all the other produce being washed at the same time.

Produce such as melons, cucumbers, winter squash, citrus fruit and potatoes should be scrubbed with a brush under running water. Potatoes and melons have grooves which mean your hands can't rub off all the dirt, then when you cut into them, any dirt from the outside is transferred to the inside.

Bananas need to be rinsed off as well. Your hands can transfer any bacteria on the unwashed peel to the inside flesh. Fruit like blueberries or bunched grapes need to be rinsed under running water in a colander. A spray nozzle is easiest to use here.

Experts at the FDA recommend removing the outer layer of leafy vegetables like lettuce and cabbage before thoroughly rinsing the remaining leaves in water. They recommend rinsing until you can't see any visible dirt. Lettuce can be spun dry in a vegetable dryer. If you are saving your lettuce and cabbage for later consumption, dry off the leaves before refrigerating them to prevent the growth of bacteria.

Many precut, bagged produce items like lettuce are pre-washed and if so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing. As an extra measure of caution, you can wash the produce again just before you use it. Precut or pre-washed produce in open bags should be washed before using.

Preparation

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks or smells rotten should be discarded.
• Begin preparing produce with clean hands. Wash hands for 20 seconds with warm water and soap before and after preparing fresh produce.
• DO NOT use the same utensils on raw meat and raw produce.
• Use hot, soapy water to clean your utensils and cutting boards after preparing each food item.
• Wash your hands and counters before preparing any food, especially when the food is fresh vegetables or fruit.