FDA Tips For Cleaning Fruits and Vegetables

By Senior Editor, on May 24th, 2011

It’s estimated by Federal health officials that nearly 48 million people are sickened by contaminated food each year.

Here are seven Food and Drug Administration recommendations for avoiding food contamination:

  1. “Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
  2. Cut away any damaged or bruised areas before preparing or eating.
  3. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
  4. Wash produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
  5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
  6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
  7. Throw away the outermost leaves of a head of lettuce or cabbage.”

In addition perishable produce should be stored in the refrigerator at 40 degrees or below.

Watch a message brought to you by the FDA»


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