Despite what you have heard in the news, fresh fruits and vegetables are safe to eat, and research suggests that, over time, people who eat fruits and vegetables can reduce their risk of obesity and other chronic diseases.
There are some things you can do to reduce your risk of illness when eating fresh fruits and vegetables. This advice applies to both conventionally and organically grown produce. When shopping, choose produce that is not damaged or bruised. Buy cut fruits and vegetables, such as melons, that are refrigerated or packed on ice. Bag your produce at the market separately from the meat, poultry, and seafood products to avoid cross-contamination.
How you store produce is important also. Perishable foods, such as strawberries and lettuce, should be stored in your refrigerator at 40 degrees F or below. All cut produce should be refrigerated.
Thoroughly wash your produce in clean water, and remove any damaged areas before eating. Soaps and other cleaning products are not recommended because they may be unsafe when eaten and may not remove bacteria effectively. Scrub firm produce with a vegetable scrubber. Prewashed produce that states it has been washed and is in a closed bag does not need to be washed. However, you can wash it again just before you use it, especially if the bag has been opened.
Keep food preparation areas, and your hands, as clean as possible when preparing food. Clean surfaces and utensils in hot water and soap after the preparation of meat, poultry, and seafood products and before the preparation of produce that will not be cooked.
