How To Handling Fresh Produce Safety

When we tried to increase our consumption of fruits and vegetables, healthy lifestyles would like to remind everyone about the importance of safe handling of fresh produce to reduce the risk of foodborne illness.
Fruits and vegetables naturally contain no microorganisms (bacteria, ie, parasites or viruses) that can cause disease. However, fresh produce can be contaminated while in the field or by improper handling, storage or transportation, during or after harvest.
We can not stress enough the importance of eating a diet rich in a variety of fruits and vegetables as part of a healthy lifestyle, but as with any diet is important to make fresh and stored properly to minimize the risk of illness.
You can reduce the risk of foodborne illness by following these food safety tips:

• Independent: building a fresh can be contaminated by contact with raw meat, poultry, seafood and their juices. Be sure to keep fruits and vegetables separate from raw meat at the store shopping and in your refrigerator, cutting boards and counters in the country.
• Cleaning: You should wash fresh fruits and vegetables lightly with cold water. Fruits and vegetables are usually peeled or cut, such as melons, oranges and cucumbers, should also be washed gently in cold water. Also scrub fruits and vegetables with hard surfaces, such as melons, potatoes and carrots. Do not soak the fruit and vegetables in a sink full of water. Sink can contain bacteria that can be moved to fresh produce. Do not need anything other than water to wash your brand. The cube is as effective as washing done.
• Chill: Keep fruits and vegetables in the refrigerator at 4 ° C (40 º F) or less. Fruits and vegetables should be cooled and cut all should not be stored at room temperature over 2 hours.