WASHINGTON -- After the latest outbreak of illness possibly linked
to
contaminated produce, the Food and Drug Administration
reminded
consumers of steps to keep fresh foods safe.
The FDA and the Centers for Disease Control and Prevention continue
to
investigate the latest outbreak, which is thought to be linked
to
produce contaminated with Salmonella bacteria. Reports of
illness
peaked in late September; health officials believe the outbreak is
now
over.
To reduce the risk of foodborne illness from fresh produce, the
FDA
recommends:
--When buying fresh produce, avoid items that are bruised or
damaged.
When choosing fresh-cut produce, like half a watermelon or
bagged
salad mix, pick only those items that are refrigerated or
surrounded
by ice. Consumers should bag fresh fruits and vegetables
separately
from meat, poultry and seafood at the store.
--Once home, perishable fresh fruit and vegetables --
like
strawberries, lettuce, herbs and mushrooms -- are best maintained
by
storing in a clean refrigerator at 40 degrees Fahrenheit or
cooler.
All precut or peeled produce should be refrigerated within two
hours.
--Pre-washed, bagged produce can be used without further washing,
but
it's OK to wash it again before eating. Any such produce sold in
open
bags should be washed before using. Cut away bruised or damaged
areas
on fresh fruit and vegetables. Toss it if it looks rotten. And
always
wash hands with soap and water before and after handling fresh
produce.
--All unpackaged fruit and vegetables, or if packaged but not
marked
pre-washed, should be washed under running water -- even if it's
then
peeled -- before eating. This includes produce from the
farmer's
market or home garden. Health officials don't recommend using
soap,
detergent or commercial produce washes. A brush is fine for
washing
firm produce, like melons and cucumbers. Drying produce with a
clean
cloth towel or paper towel may further eliminate bacteria.
--In the kitchen, use different utensils for fruit and vegetables
and
for raw meat, poultry or seafood. Also, wash cutting boards,
counter
tops, dishes and utensils with hot water and soap after preparing
raw
meat, poultry and seafood if they're to be used to prepare
produce
eaten raw. Cutting boards and counter tops can be cleaned
periodically
with a solution of one teaspoon of chlorine bleach to one
quart of
water. Plastic cutting boards can be washed in the
dishwasher.
LR FROM NOTTINGHAM
ENGLAND
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