What you need to know about consuming fruit and vegetables safely

What you need to know about consuming fruit and vegetables safely

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What you need to know about consuming fruit and vegetables safely
The content of this article was published by the U.S. Centers for Disease Control (CDC)

What You Need to Know

  • Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such asĀ Salmonella,Ā E. coli, andĀ Listeria.
  • The safest produce to eat is cooked; the next safest is washed.
  • Wash fruits and vegetables under running waterā€”even if you do not plan to eat the peel.

Eating a diet with plenty of fruits and vegetables gives many health benefits. But itā€™s important to select and prepare them safely.

Fruits and vegetables add nutrients to your diet that help protect you fromĀ heart disease,Ā stroke, and someĀ cancers. Also, choosing vegetables, fruits, and nuts over high-calorie foods can help you manage yourĀ weight.

Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such asĀ Salmonella,Ā E. coli, andĀ Listeria. CDC estimates that germs on fresh produce cause a large percentage of foodborne illnesses in the United States.

The safest produce to eat is cooked; the next safest is washed. You can enjoy uncooked fruits and vegetables by taking the following steps to reduce your risk of foodborne illness, also known as food poisoning.

At the Store or Market

  • Choose produceĀ that isnā€™t bruised or damaged.
  • If you buy pre-cut fruits and vegetablesĀ choose items that are refrigerated or kept on ice.
  • Separate fruits and vegetablesĀ from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.

At Home

  • WashĀ your hands, kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
  • CleanĀ fruits and vegetablesexternal iconĀ before eating, cutting, or cooking, unless the package says the contents have been washed.
    • Wash or scrub fruits and vegetables under running waterā€”even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.
    • Washing fruits and vegetables with soap, detergent, or commercial produce wash isĀ not recommendedexternal icon. Do not useĀ bleach solutionsexternal iconĀ or other disinfecting products on fruits and vegetables.
    • Cut away any damaged or bruised areas before preparing or eating.
    • Dry fruit or vegetables with a clean paper towel.
  • Keep fruits and vegetablesĀ separateĀ from raw foods that come from animals, such as meat, poultry, and seafood.
  • RefrigerateĀ fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90Ā°, like a hot car or picnic). Chill them at 40Ā°F or colder in a clean container.

Groups With a Higher Chance of Food Poisoning

Anyone can get food poisoning, butĀ people in certain groups are more likely to get sickĀ and to have a more serious illness. These groups are:

  • Adults aged 65 and older
  • Children younger than age 5
  • People who have health problems or take medicines that lower the bodyā€™s ability to fight germs and sickness (weakened immune system)ā€”for example, people with diabetes, liver or kidney disease, HIV, or cancer
  • Pregnant people

If you or someone you care for has a greater chance of getting food poisoning, itā€™s especially important to take steps to prevent it when preparing fruits and vegetables.

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