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