By Scout Nelson
Fresh fruits and vegetables are an important part of a healthy diet, but they also need careful handling to protect against illness. Experts remind us that while pesticides are often a concern, bacteria are more likely to cause serious health problems.
A 2017 University of Massachusetts study showed that soaking apples in a simple 1% baking soda and water solution for 15 minutes removed over 96% of certain pesticides. After soaking, rinsing produce under cool running water is important. Although peeling is an option, it also removes valuable fibre and nutrients.
Food safety specialists say the health benefits of eating produce far outweigh the risks. Still, fruits and vegetables are linked to many foodborne illnesses, especially leafy greens. To help consumers, the Partnership for Food Safety Education suggests six steps for produce safety.
Check: Choose produce without bruises. Refrigerate cut fruits and vegetables promptly, and avoid items left out at room temperature.
Clean: Wash hands for 20 seconds before and after handling produce. Rinse produce under running water, scrub firm items like cucumbers, and dry with a clean towel. Never use soap or bleach.
Separate: Keep produce apart from raw meat, poultry, and seafood, using different cutting boards when needed.
Cook: Cook or discard produce that has touched raw meat or juices.
Chill: Refrigerate cut or cooked produce within two hours.
Throw Away: Discard any produce left unrefrigerated for more than two hours after cutting or cooking.
Following these simple steps reduces risks while keeping fruits and vegetables safe. Experts also encourage eating nearly 4.5 to 5 cups daily. For a safe snack idea, try serving colourful vegetables like peppers, celery, cucumbers, and broccoli with a homemade dill dip made from cottage cheese, Greek yogurt, ranch seasoning, and dill.
Photo Credit: pexels-aiselin82
Categories: North Dakota, Crops, Fruits and Vegetables, Education