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Fruits: Vegetables
Fruits: Vegetables
ofFruits &
8. Remove outer green leaves from items like
California Department of Public Health
lettuce or cauliflower before washing.
www.dhs.ca.gov/fdb/local/PDF/
9. Trim the hull or stem from tomatoes,
strawberries or peppers after washing, not
before.
Recommendations to Consumers.pdf
Fight Bac
Vegetables
www.fightbac.com
Eating a variety of fruits and vegetables is
10. Ready-to-eat, prewashed and bagged U.S. FDA/CFSAN—Safe Handling of Raw healthy. Care must be taken to be sure fruits
produce does not need additional washing. Produce and Fresh-Squeezed Fruits and and vegetables do not become contaminated
Refrigerate these products and use by the “use- Vegetable Juices with harmful bacteria. One out of four people
by” date. www.cfsan.fda.gov/producesafety suffer from foodborne illness each year. Some
of these illnesses have been traced to eating raw
Precut or prewashed produce purchased from fruits or vegetables.
open bags or containers should always be ACKNOWLEDGEMENTS
washed before using. Everyone is at risk for foodborne illness;
Christine M. Bruhn, Amy E. Li-Cohen,
however, people who are younger than 5, older
Linda J. Harris, Juliana M. Ruzante than 50, diabetic, pregnant, taking antibiotics
Refrigerate All Leftovers Hang (KC) Nguyen, Anne Spitler-Kashuba or antacids, and those whose immunity is
1. Store all cut produce in a clean container in compromised are at higher risk than others.
the refrigerator.
Bacteria are everywhere. Harmful bacteria
2. Peel leftover melons and store in the may be on fruits and vegetables, hands, kitchen
refrigerator. counters and sinks, even when they look clean.
University of California, Davis
www.wifss.ucdavis.edu This brochure provides guidelines for
www.cps.ucdavis.edu protecting YOU from harmful bacteria.