Food Safety with Fresh Fruit, Vegetables

Nova Scotians should continue to enjoy harvesting their favourite fruits and vegetables on the farm and keep in mind some simple food-safety tips, says Agriculture and Fisheries Minister Ernest Fage.

"Nova Scotians have long enjoyed the delicious fruit and produce grown at our province’s many farms," said Mr. Fage. "Simple food- handling practices, such as washing and chilling after bringing the produce home, are important to enjoying these foods."

Proper handling includes such things as ensuring work surfaces, utensils and the food itself are clean; keeping foods refrigerated; and limiting exposure to other types of foods which may contaminate fresh fruits and vegetables.

"U-picks and farm markets are great places to get fresh, locally grown products," said Gary Moulton, food safety educator with the Department of Agriculture and Fisheries. "When we think of food safety, we mean more than handling meats and poultry -- we want to remind people that fruits and vegetables should also be handled with care."

Traditionally, E. coli 0157 and salmonella have been associated with meats and poultry. However, they can also be found in other foods, such as fruits and vegetables. People at greatest risk of becoming sick from a food-borne illness are young children, the elderly and individuals with immune-system problems.

"More than 60 per cent of food-borne illness cases occur between June and September, likely attributed to increased barbecuing and eating outside," said Dr. Richard Gould, medical officer for the Western Region. "By taking simple precautions with their food, people can prevent bacteria, viruses and parasites from causing a food-borne illness."

Information on proper handling of fresh fruits and vegetables can be found on the Department of Agriculture and Fisheries Web site. As well, people planning to visit U-picks, farm markets or other summer outdoor events are encouraged to call the department with any questions about prevention and education related to food safety.

FACT SHEET--Careful Handling of Fresh Fruit and Vegetables

Fruits and vegetables are a vital part of our daily diet and are generally considered a safe food. Produce handled improperly can cause food-related illness. Those at greatest risk of becoming ill are young children, the elderly and individuals with immune-system problems. By taking simple precautions, people can prevent bacteria, viruses and parasites from causing a food-borne illness.

U-PICKS AND FARM MARKETS

• Keep your hands as clean as possible by washing with soap and water, or at the very least using sanitary wipes.

• Do not eat or let your children eat berries or other fruits and vegetables until thoroughly washed.

• Use clean containers or bags for your fruits and vegetables. Never reuse plastic bags that contained raw meats or poultry.

• As fresh produce can spoil rapidly at warm temperatures, your fruit and vegetables should be kept as cool as possible and transported quickly so they can be refrigerated to 4 degrees C (40 F) within a few hours of picking or purchasing.

RETAIL GROCERY STORES

• Select only good quality produce that is not bruised, mouldy, shrivelled or slimy to the touch. Avoid any produce that smells bad.

• Buy only quantities of fruit and berries that you can use before they begin to spoil. Ask about shelf life and storage instructions.

• Do not eat or let your children eat fruit or berries until it has been thoroughly washed.

• Do not purchase cut fruit or melons that are not refrigerated or displayed on ice.

• Keep fruits and vegetables separate from raw meats and poultry in the grocery cart and be sure to pack them in separate bags at the check-out.

• On hot summer days, make grocery shopping your last stop so you can get all perishable items home as soon as possible.

IN YOUR KITCHEN

• Immediately refrigerate perishable fruit and vegetables. Less perishable produce such as whole melons, apples, oranges, potatoes or fruit that is ripening can remain at room temperature.

• Store fruit and vegetables in the refrigerator above raw meats and poultry or in a crisper drawer so that juices from the meat will not drip on them.

• Always wash your hands before preparing fruit and vegetables for eating.

• Ensure that all work surfaces, including cutting boards and utensils, are clean and sanitized, using a mild bleach solution (1½ teaspoons of household bleach per litre of water).

• Remove and discard outer leaves of leafy vegetables to reduce risk of contamination.

• Wash all fruit and vegetables with cool running, drinkable water. Soaking is not as effective as using running water, as this friction removes dirt and residue, and reduces contamination to a safe level. A clean produce brush can be used to scrub firm produce such as watermelons and cantaloupes, and vegetables that will be eaten with its peel.

• Using soaps or household detergents is not recommended for washing fruits and vegetables as they can leave unacceptable chemical residues.

• Refrigerate produce within two hours of peeling or cutting.

• Fruits and vegetables keep better if washed just prior to use. However, if children are likely to snack on fruit from the refrigerator, it is recommended that the fruit be washed before being stored in the refrigerator.

SERVING FRESH FRUIT

• Separate fruit and vegetables from raw meats or poultry to prevent cross-contamination.

• Display all cut produce at 4 degrees C (40 F) and discard any that has been at room temperature for longer than four hours.

• When serving melons, do not let the rind come in contact with the cut melon.

• When transporting cut and perishable fruit or vegetables to a picnic or gathering, place them in a cooler with ice or gel packs.