Article Translations: (Spanish)
Fruits and vegetables are important parts of a healthy diet. But reports about outbreaks of E. coli and salmonella are reminders to make sure that fresh produce is safe to eat. These tips can help.
No matter what produce you pick — bagged or loose, organic or traditionally grown — there's always going to a small chance that harmful bacteria may have gotten on it. This can happen anywhere between the fields and your kitchen, during picking, transporting, or packaging.
Be sure to inspect fruits and vegetables before you buy them. Don’t buy any with visible cuts or broken skin where bacteria could enter.
Also keep these things in mind:
You've probably seen the term "Certified Organic" on USDA labels that show a product was grown or made without pesticides, synthetic ingredients, or bioengineering. But bacterial contamination can still happen whether produce is certified organic or conventionally grown.
To safely store produce, your refrigerator and freezer must be cold enough to keep it fresh and prevent any bacteria from thriving. Keep your refrigerator set between 32°F (0°C) and 40°F (5°C). Use a refrigerator thermometer to check the temperature. If you cook produce, the heat will kill any bacteria.
When preparing fresh produce, these steps will help keep it safe to eat:
You might see produce washes for sale, but you don’t need them. Just follow these precautions to help prevent foodborne illnesses, and your family can enjoy fresh produce safely.
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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