How to safely handle produce

The recent Salmonella scares tied to Mexican-grown jalapeno peppers has caused some consumers to become increasingly cautious about the fresh produce they purchase, prepare and consume.

Renee Boyer, consumer food-safety specialist for Virginia Cooperative Extension, gave the following advice on handling fresh produce.

• When shopping, make sure all fruits and vegetables you buy are not bruised or damaged. Keep all produce separated from household chemicals and raw meat, poultry or seafood—in the grocery cart, as well as at the checkout counter.

• In the kitchen, use separate cutting boards for produce and raw meat. Keep cut fruits and vegetables separate from whole, unwashed produce.

• Before and after handling produce, “wash your hands with warm water and soap for at least 20 seconds, and sanitize all surfaces and utensils that touch them with hot water and soap,” Boyer said.
• Rinse all produce under cold running tap water, even if you do not intend to eat the skins. It isn’t necessary to wash fruits and vegetables with detergents or bleach, Boyer said.

• To avoid food-borne illness, it is important that all fruits and vegetables that have touched raw meat, poultry or seafood or their juices be cooked. Throw away any fruits or vegetables that come into contact with those products unless they are cooked. Also throw away any cut, peeled or cooked fruits and vegetables that have not been refrigerated within two hours.

Be sure to check Farm Bureau’s directory of farm markets for venues near you that sell safe, fresh and local produce.