What can I do at home to reduce the risk of harmful microbial contamination of fresh produce?
-Choose produce that is not bruised or damaged. -Refrigerate or chill produce immediately after harvest or purchase. -Wash hands warm water and soap before and after handling fresh produce – at home or at pick your own operations. -Wash fresh fruits and vegetables with cool tap water. NEVER use soap or detergents. Air dry or dry with a paper towel. -Scrub firm produce such as melons and cucumbers with a clean hard bristle brush under cool running tap water. -Cut away any bruised or damaged areas with a clean knife. -Don’t cross contaminate. Always wash and sanitize cutting boards, counters, utensils and dishes that come in contact with raw meat, fish or poultry before using to prepare fresh produce. http://www.uri.edu/ce/ceec/food/factsheets/produce.
