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Fresh produce is the leading cause of foodborne illness outbreaks
in the United States each year. This doesn’t mean produce isn’t a vital part of
a healthy diet, but it is important to know how to handle it to avoid getting
sick.
Fresh produce can serve as a home for harmful bacteria like Salmonella, Listeria and E. coli. Keep yourself and your family healthy by taking preventive measures.
Safe produce practices start in the store, as soon as you
grab fresh fruit. Rid your produce of bacteria. Bag them to prevent cross
contamination with poultry and meat. Be a little picky too; don’t pick up any
bruised produce.
Wash your hands for at least 20 seconds before touching
produce, and always wash produce under running water without soap. Even if you
plan to peal it, bacteria can get transferred from peel to produce during the
pealing process. Get rid of it before it gets in.
Scrub firm produce like melon with a clean scrub brush to
give any stubborn bacteria an extra push goodbye. Drying it with a clean cloth
or paper towel is also a safe practice.
Remember these tips to keep fresh produce safe to eat:
  • Bag unbruised produce at the store.
  • Wash your hands and all of the produce.
  • Scrub firm produce with a clean brush.
  • Dry produce with a clean cloth or paper towel to help
    diminish bacteria.

For more
information, click here.
The MCHD Consumer
Protection team invites you to our next Industry and Consumer Meeting!
This
meeting provides you with the opportunity to share your thoughts and ideas with
restaurant members throughout the Grand Valley and Mesa County Health Department.
We encourage you to join us on Feb. 2 at the Workforce
Center, 512 29 ½ Rd, 2:30-4:00 p.m.