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Safe handling and storage of fruits and vegetables
Fresh fruits and vegetables are an important part of a healthy diet, but like other foods they can become contaminated with harmful microorganisms. Contamination can occur during growing, harvesting, processing, transportation, retail display or preparation in the home. Produce that is eaten raw receives no final cooking step to destroy pathogens, so careful handling is especially important.
When shopping, choose produce that is not bruised or damaged. Keep fruits and vegetables that will be eaten raw separated from raw meat, poultry, seafood and their juices in the shopping cart, grocery bags and refrigerator. Buy precut or packaged produce only when it is refrigerated or surrounded by ice.
Wash hands with soap and water before and after preparing produce. Before eating, cutting or cooking, rinse fresh fruits and vegetables thoroughly under clean running water. Rub firm produce such as melons and cucumbers while rinsing, and use a clean produce brush when appropriate. Drying with a clean cloth or paper towel can further reduce bacteria that may remain on the surface.
Wash produce even when you do not plan to eat the peel or rind. Cutting through an unwashed surface can transfer microorganisms from the outside to the edible portion. Remove damaged or bruised areas before preparation, and discard produce that appears rotten.
Do not wash fruits and vegetables with soap, detergent or commercial produce washes. FDA does not recommend these products for washing produce. Running water and physical rubbing are the recommended approach for consumers.
Refrigerate perishable fresh fruits and vegetables, including precut and packaged produce, at 40°F (4°C) or below. Refrigerate cut, peeled or cooked produce within 2 hoursâor within 1 hour when the surrounding temperature is above 90°F (32°C).
Produce labeled âprewashed,â âready-to-eatâ or similar generally can be used without additional washing. If you choose to wash it again, take care to prevent contamination from hands, sinks, utensils and other foods.
RECOMMENDED RESOURCES
Safe Food Handling â U.S. Food and Drug Administration
FDAâs Clean, Separate, Cook and Chill guidance for preventing contamination during food preparation and storage.
A searchable USDA-developed resource with storage guidance for many individual fruits, vegetables and other foods.
