The beginning of a new year is fraught with resolutions. If eating more fresh fruits and vegetables is atop your list here are some tips for storage and preparation.
Buy produce as minimally processed as you can find it. Buy whole heads of lettuce and bunches of leaf lettuce and spinach rather than bags and boxes. It will last longer, and is less likely to be cross-contaminated.
Avoid buying produce that has been cut at the store unless you plan to eat it the same day. Cut fruits and vegetables should be refrigerated at 40 degrees.
Look for produce that is free from blemishes. Broken skin provides a place for bacteria to enter and increases the chance of contamination.
Wash the outsides of produce under cold running water, even if you won’t be eating the skin. And scrub the outside of produce like melons, cucumbers and apples with a brush under cold running water, even if you plan on peeling them. The bacteria on the outside of a melon will be on the inside with the first swipe of a knife that cuts through the skin and into the flesh.
Watch out for cross-contamination. Make sure packages of raw meat aren’t packed in the same grocery bag as fresh fruits and vegetables. Store meats on the lowest shelves of the refrigerator to decrease the chance that they could drip onto other foods.
If you use reusable grocery bags, wash them frequently. Is the bag you used to carry raw chicken home today the same bag that you’ll carry your leaf lettuce home in tomorrow? If so, make sure it is washed in between.
Food, Pages 35 on 01/01/2014