Fresh Produce Safety Tips

Symptoms of a food-borne illness typically are experienced within six hours of eating tainted food, though it may be longer. Those symptoms include diarrhea, vomiting and abdominal cramps. To avoid getting sick, the U.S. Food and Drug Administration offers this advice:

• Avoid buying bruised produce.
• Place fruits and vegetables in separate bags from meat, poultry or seafood.
• Keep perishable fruits and vegetables at 40 degrees or below.
• Before preparing or eating produce, cut away damaged areas on fruits and vegetables. Rotten produce should be thrown away.
• Thoroughly wash all fruits and vegetables under running water, even if you plan to peel them. Do not use soap or detergent. Melons, cucumbers and other firm produce should be scrubbed with a produce brush.
• Drying produce with a clean cloth towel or paper towel also may reduce bacteria.
• Wash cutting boards and counters with hot water and soap if you prepare fresh produce after you have prepared raw meat, poultry or seafood.
• Many pre-cut, bagged produce items already have been washed -- a label will say so -- and can be used without additional washing, though as an extra precaution you can wash them again.