Agriculture Reference
In-Depth Information
safe handling be available in English and other languages. Consumers would like to
see safe food-handling practices discussed in the news and practiced on cooking
shows. They also suggested that the media could advertise the availability of guide-
lines on the Web. Information should also be targeted toward children, both as part
of school and in conjunction with any special activity. For example, safe handling
should be a required component of any school gardening program.
Recommendations on safe handling of produce should remind consumers and
food-service workers that eating fruits and vegetables is healthy, but care should
be taken to clean products and minimize any risks that may be present. Consu-
mers believe produce is safe and are reluctant to take extraordinary steps to further
enhance safety (Li-Cohen and others 2002). Additionally, people say they prefer not
to purchase special cleaning solutions, but would consider using materials already
in the home, such as vinegar or a scrub brush. People prefer as many pictures as
possible in written guides and most acknowledge that they will just skim text.
Recommendations then should be concise, practical, and rely on materials readily
available at home.
Because of the potential risk for cross-contamination in the home, retail, and
food-service establishment, rewashing leafy greens in an intact package is not
recommended (Palumbo and others 2007). Guidelines for washing in the commercial
setting include thorough washing of hands, using clean intact gloves, cleaning and
sanitizing the preparation area including the sink and any equipment that will come
in contact with leafy greens, washing the product under cold running water, and then
draining in a clean colander or dried in a spinner (Palumbo and others 2007). Produce
should be stored under refrigeration and placed in an area to prevent cross-
contamination (especially from raw meat or poultry). Produce should be discarded if
it looks spoiled. Bagged products should be discarded similarly or if they exceed the
use - by date.
Recommended handling practices for washing leafy greens by the consumer
are also detailed by Palumbo and others (2007). The following are consumer guide-
lines for washing fruits and vegetables. These were refi ned through consumer
focus groups (Li-Cohen and others 2002), peer-reviewed, and are available at
http://anrcatalog.ucdavis.edu/InOrder/Shop/Shop.asp. Type Safe Handling in the
search box. This publication provides guidelines for protecting you from harmful
bacteria.
Safe Handling of Fruits and Vegetables
Eating a Variety of Fruits and Vegetables Is Healthy
However, care must be taken to be sure fruits and vegetables do not become contami-
nated with harmful bacteria. In the United States, one out of four people suffers from
foodborne illness each year. Some of these illnesses have been traced to eating raw,
unwashed fruits or vegetables.
Everyone Is at Risk for Foodborne Illness
However, people who are younger than 5, older than 50, diabetic, take antibiotics or
antacids, and whose immunity is compromised are at higher risk.
