Adults Featured Healthy News Seniors — 24 June 2014

Tips for keeping fresh produce safe and avoiding food poisining.

By: Jodie Shield, RDN

Do you know how to pick and store fresh fruits and vegetables?  Summer offers plenty of tasty options, but they all need to be washed before eating. Whether your sweet peppers and berries come from the local farmer’s market, grocery store, or even your own garden, produce may become contaminated with harmful pathogens that can cause food poisoning. As part of the Home Food Safety program, the Academy of Nutrition and Dietetics and ConAgra Foods reminds Americans to safely enjoy produce with tips for buying, storing and preparing raw produce.

“One in six Americans gets sick every year from foodborne pathogens that you cannot see, smell or taste but are everywhere,” says registered dietitian and Academy spokesperson Sarah Krieger. “Eating any contaminated product – even produce labeled as organic or locally grown – can lead to food poisoning or even death.”

Each year, 3,000 Americans die from food poisoning. In 2011, listeria-contaminated produce caused the deadliest foodborne illness outbreak in nearly 90 years, according to the Centers for Disease Control and Prevention. Harmful foodborne pathogens like E. Coli, salmonella, listeria and norovirus may contaminate fruits and vegetables from the soil or water or during harvesting.

Fruits and vegetables are an important part of a healthy eating plan.  According to the MyPlate recommendations they should fill half of your plate.  But just like any food product, extra precautions should be taken to reduce the risk of food poisoning.  Here are some tips from Krieger and the Home Food Safety program:

Appearances matter. Avoid produce with mold, bruises or cuts as these are great places for bacteria to hide and spread rapidly to other places of the fruit.

Rinse away dirt.  It is imperative to wash fruits and vegetables with cool tap water before eating or serving; dry with a clean cloth or paper towel to eliminate bacteria; and use a knife to cut away any damaged or bruised areas. It is also important to wash produce before peeling to make sure dirt and bacteria aren’t transferred from the knife to your fruits or vegetables.  And if you do buy pre-packaged produce, it doesn’t hurt to wash bagged-lettuce or pre-washed carrots even if the bag claims they are ready to eat.

Designate special plates. Cross-contamination can lead to food poisoning when juices from raw foods like meat, poultry or chicken come in contact with ready-to-eat foods like raw produce.  Using two cutting boards and a color-code system can help: one color cutting board for raw meats; and the other for your fruits and vegetables.

When in doubt, throw it out. Just like any prepared dish, cooked fruits and vegetables can perish and lead to food poisoning upon consuming. Discard cooked vegetables after three to four days and label leftovers with an “eat-by” date to know when food is no longer safe to eat.

Download the Summer Produce Safety tip sheet and free app for additional safety tips on how to properly store your produce and reduce your risk of food poisoning.



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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(1) Reader Comment

  1. Awesome! I’m going to make sure to wash all my produce now — including pre-bagged ready to go food!

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