Food Safety and Your Garden ProduceIncreasingly, foodborne illness outbreaks are being traced to lettuce, tomatoes, cantaloupe and other raw fruits and vegetables. Most foodborne illness is caused by the bacteria, viruses, molds and parasites (or pathogens) found on raw produce that is not carefully washed or prepared. Many of these can make you sick. These microorganisms are a natural part of the environment and can be a problem whether you choose to use organic or conventional gardening methods. Show
It is also possible to get sick from contamination of produce with chemicals such as cleaning solutions, fertilizers, pesticides, and heavy metals (lead) and other chemicals that may be found in garden soil or well water. Five Steps to Food Safe GardeningFollow the five simple steps listed here and reduce the risk of someone suffering a foodborne illness after eating produce from your home garden. STEP 1: PREPARE THE GARDEN FOR PLANTING
STEP 2: MAINTAIN THE GARDEN Water source: Be familiar with the quality and safety of the water source(s) you use in your garden.
Animals: Animal waste can be a source of bacteria, parasites, and viruses.
STEP 3: HARVEST GARDEN PRODUCE
STEP 4: STORE GARDEN PRODUCE
STEP 5: PREPARING AND SERVING FRESH GARDEN PRODUCE More often than not, we eat fresh fruit and vegetables raw so we cannot rely on the heat of cooking to destroy pathogens that might be on our lettuce or tomatoes, it is important to prepare raw produce with food safety in mind.
Preserving Fresh Garden ProduceCanning, freezing or drying fruits and vegetables allows you to enjoy the fruits (or vegetables) of your labor all winter long. Choose and follow recipes and methods that are tested by a United States Department of Agriculture (USDA) endorsed source such as Cooperative Extension.
Project of the Universities of Rhode Island, Connecticut, Maine, New Hampshire, and Vermont and funded by NIFA/USDA. Project 2003-5111001713 The University of Rhode Island and Cooperative Extension in Rhode Island provides equal opportunity without regard to race, age, religion, national origin, sex or preference or disability and is an equal opportunity employer. 9/06 What are the ways to keep raw fruits and vegetables safe?Keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry, and seafood. Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90°, like a hot car or picnic). Chill them at 40°F or colder in a clean container.
What must you always do before preparing vegetables?Handling fruit and vegetables
always wash fruit and vegetables before you eat them to remove any surface dirt or bacteria (peeling or cooking can also remove these germs) avoid cross-contamination when washing raw vegetables by rubbing them in a bowl of fresh water to reduce splashing.
What is the correct food safety procedures for vegetables?thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals. make sure food is thoroughly cooked and the centre of the cooked food has reached 75 °C. avoid leaving recently cooked food out to cool for more than 1 hour; as soon as food has cooled, place it in the refrigerator.
What are 5 ways fruits can be prepared?Top 10 Healthy Ways to Cook Fruits & Vegetables. Cook It Up the Healthy Way. Bake …. Boil …. Steam …. Stir-Fry …. Sauté …. Roast …. Grill …. Stew …. |