By Deborah Goldstein
You may think eating fresh produce is about as healthy as your diet can get. More and more families are going vegetarian—some even whip up homemade baby food—for health and financial reasons. Even so, it’s important to stay aware of the latest food-borne illnesses and practice food safety around vegetables as well as meats, dairy, and processed goods.
According to the Centers for Disease Control and Prevention, 109 people in states across the nation have been affected by the recent cantaloupe-related listeria outbreak; 21 have died.
The outbreak has been linked to Jensen Farms in Colorado, and while they have recalled their cantaloupes, you should avoid whole or pre-cut Rocky Ford-brand or Fresh Fruit Up, Inc. cantaloupe—especially the elderly, those with weakened immune systems, children, and pregnant women (one woman affected by the recent outbreak suffered a miscarriage). The FDA also reports that listeria has been found in the True Leaf brand of bagged, chopped romaine lettuce.
Please follow these tips to help ensure produce safety for you and your family:
—Bookmark the FDA’s recall page and check it regularly. It features the latest recalls in food as well as in drugs, animal health, biologics, and medical devices.
—Store perishable produce (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below, foodsafety.gov recommends. All pre-cut or peeled produce should be refrigerated.
—Wash your hands with soap and water before handling produce, and wash and scrub fresh fruits and vegetables thoroughly for up to 30 seconds under running water.
—Scrub firm produce, such as melons and cucumbers, with a clean produce brush. It’s a good idea to buy a cheap veggie scrubber to avoid putting pesticides on your kitchen sponge. Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present, the FDA reports.
—Consider buying organic. While organic certification is not directly linked to safety, organic food contains no food additives and according to the USDA, it carries significantly fewer pesticide residues than conventional produce. Bonus: It usually tastes better.
—Buy seasonal produce from a local farmer’s market or purveyor—it’s bound to be fresher than conventional produce that’s shipped an average of 1,500 miles before being sold.
More Information on Health-Conscious Eating:
—7 Food Safety and Hygiene Tips for School Lunches
—How to Make Virtually Any Recipe Vegetarian-Friendly
—What to Do if Your Child Has Food Allergies
