What You Need To know

The best way to wash leafy greens is by rinsing them under running water

Never use a bleach solution or other disinfectant to wash produce.

Store leafy greens, salads, and all pre-cut and packaged produce in a clean refrigerator with the temperature set to 40℉ or colder.

Use separate cutting boards and utensils for produce and raw meat, poultry, seafood, and eggs.

Never eat, serve or sell leafy greens that have been recalled.

All kinds of produce, including organic leafy greens can be contaminated with harmful germs.

  Steps to Safe and Healthy Fruits and Vegetables from the Store to Your Table    

Fruits and vegetables are healthy to eat. Harmful germs like Salmonella, E. coli, and Listeria, can sometimes be on fruits and vegetables. There are steps that can help keep you healthy—and your fruits and vegetables safer to eat—from the store to your table.

Check for Bruises – choose fruits and vegetables that are free of bruises or damaged spots, unless you plan to cook them.

Keep Precut Fruits and Vegetables Cold-- choose precut and packaged fruits and vegetables that are refrigerated or kept on ice.

Separate – separate fruits and vegetables from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.

Fruit and Vegetable Safety at Home

Wash – wash your hands before and after preparing fruits and vegetables. Wash and scrub all fruits and vegetable under running water before eating, cutting, or cooking.

Keep cold – refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible, or within 24 hours. Use a refrigerator thermometer to make sure the temperature stays at 40℉ of below.

Separate – Store fruits and vegetables away from, and not next to or below raw meat, poultry, and seafood. These items may drip juices that may have germs. Use a separate cutting board for fruits and vegetables that is never used for cutting or preparing raw meats, poultry, or seafood. Wash cutting boards, counter tops, and utensils with hot soapy water before and after preparing fruits and vegetables.

Written by Centers for Disease Control and Prevention

Common Myths About Food Safety at Home

Myth #1: Food poisoning isn’t that big of a deal, I just have to tough it out for a day or two then it’s over.

FACT: Many people don’t know it, but some foodborne illnesses can actually lead to long-term health conditions, and, 3,000 Americans a year die from foodborne illness. Get the facts on long-term effects of food poisoning. 

Myth #2: It’s okay to thaw meat on the counter. Since it starts out frozen, bacteria really isn’t a problem.

FACT: Actually, bacteria surprisingly grow rapidly at room temperatures, so the counter is never a place you should thaw foods. Instead, thaw foods the right way.

Myth #3: When cleaning my kitchen, the more bleach I use, the better. More bleach kills more bacteria, so it’s safer for my family.

FACT: Actually, there is no advantage to using more bleach than needed. To clean kitchen surfaces more effectively, use just 1 teaspoon of liquid, unscented bleach to one quart of water.

Myth #4: I don’t need to wash fruits or vegetables if I am going to peel them.

FACT: It is easy to transfer bacteria from the peel or rind you are cutting to the inside of your fruits and veggies, it’s important to wash all produce, even if you plan to peel it. 

Myth #5: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.

FACT: Rinsing meat, poultry or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they may contain) onto your counters. The best way to cook meat, poultry or seafood safely is to make sure you cook it to the right temperature.

Myth #6: The only reason to let food sit after it’s been microwaved is to make sure you don’t burn yourself or food is too hot.

FACT: In fact, letting microwaved food sit for a few minutes (“standing time”) helps your food cook more completely by allowing colder areas of food time to absorb heat from hotter areas of food.

Myth #7: Leftovers are safe to eat until they smell bad.

FACT: The kinds of bacteria that cause food poisoning do not affect the look, smell, or taste of food. To be safe use the Safe Storage Times chart at www.foodsafety.gov. Make sure you know the right time to throw food out.

Myth #8: Once food has been cooked, all the bacteria has been killed, so I don’t need to worry once it “is done.”

FACT: The possibility of bacterial growth actually increases after it has been cooked, because the drop in temperature allows bacteria to thrive. This is why keeping cooked food warmed to the right temperature is critical to food safety.

Myth #9: Marinades are acidic, which kills bacteria—so it’s okay to marinate foods on the counter.

FACT: Even in the presence of acidic marinade, bacteria grow very rapidly at room temperatures. To marinate food safety, it’s important to marinate them in the refrigerator.

Myth #10: If I really want my produce to be safe, I should wash fruits and vegetables with soap or detergent before I use them.

FACT: In fact, it’s best not to use soaps or detergents on produce, since these products can linger on foods and are not safe for consumption. Using clean running water is the best way to remove bacteria and wash produce safely.

Food Safety Tips for Consumers & Retailers During an Outbreak of Foodborne Illness General Food Safety Tips for Consumers

To protect against foodborne illness, people should, follow these 4 simple steps, CLEAN, SEPARATE, COOK, and CHILL. People should consult their healthcare provider if they suspect they have developed symptoms of foodborne illnesses like:

Salmonellosis, Listeriosis, E. coli, Hepatitis A, and Cyclosporiasis.

Consumers should follow these steps for cleaning surfaces that may have been in contact with contaminated food:

Wash the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have come in contact with contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.

Wash and sanitize surfaces used to serve or store potentially contaminated products.

Wash hands with warm soap and water following the cleaning and sanitation process.

General Food Safety Tips for Retailers

If retailers and/or other food service operators have handled recalled or other potentially contaminated food in their facilities, they should:

Contact their local health department and communicate to their customers regarding possible exposure to a pathogen.

Wash the inside walls and shelves of the refrigerator, cutting boards and countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.

Wash and sanitize display cases and surfaces used to potentially store, serve, or prepare potentially contaminated foods, such as shopping carts, food storage units, and reusable plastic containers.

Wash hands with warm water and soap following the cleaning and sanitation process.

Conduct regular frequent cleaning and sanitizing of cutting boards and utensils used in processing to help minimize the likelihood of cross-contamination.

General Tips for Retailers on Handling Recalled Produce

 The tips below can be applied to the handling of most recalled food processed in retail facilities, in order to prevent cross contamination. These tips are especially important for the handling of recalled produce, or other products processed in retail locations.

**Stop serving or selling recalled produce, whether it is fresh or frozen. Produce stored at cold temperatures can be contaminated. For example, Listeria monocytogenes can grow even at refrigerated or frozen temperature.

**Keep recalled produce away from other foods and equipment, utensils, and linens, among other things.

**Determine if cross contamination with other foods may have happened.

**Determine the source of the produce, or the supplier if the source of the fresh/frozen produce is unknown.

**Follow the instructions from the source or supplier if the source on how to return or dispose of the recalled produce.

**Your employees should wash their hands thoroughly after handling recalled produce.

**Wash any clothing or linens that may have been contaminated.

Home Canning and Botulism

It is summertime and time to harvest the delicious produce you’ve been growing. You may be thinking about home canning your garden goodies to preserve them. Beware! If home canning is not done the proper way, your canned vegetables and fruits (as well as other foods, including meats and seafood) could cause botulism.

What is botulism?

Botulism is a rare but potentially deadly illness caused by a poison most commonly produced by a germ call Clostridium botulinum. The germ is found in soil and can survive, grow, and produce a toxin in certain conditions, such as when food is improperly canned. The toxin can affect your nerves, paralyze you, and even kill you. You can’t see, smell, or taste botulinum toxin, but taking even a small taste of food containing this toxin can be deadly.

What are the symptoms of botulism?

Botulism is a medical emergency. If you or someone you know has symptoms of foodborne botulism, see your doctor or go to the emergency room immediately.

Symptoms may include the following:

Double vision

Blurred vision

Drooping eyelids

Slurred speech

Difficulty swallowing

A thick-feeling tongue

Dry mouth

Muscle weakness

How can I keep myself and others safe when it comes to home - canned foods?

Many cases of foodborne botulism have happened after people ate home-canned preserved, or fermented foods that were contaminated with toxin. The foods became contaminated because they were not canned/processed correctly.

You can take steps to protect yourself, your family, and others when it comes to home-canned foods by following these tips:

1. Use up to date and proper canning techniques. Carefully follow the instructions for safe home-canning in the USDA Complete Guide to Home Canning.

2. Use the right equipment for the kinds of foods you are canning.

Pressure caning is the only recommended method for canning low-acid foods. These foods are the most common sources of botulism linked to home-canning. Low- acid foods include almost every vegetable, some fruits, milk, all meats, fish and seafood.

Always use a properly sized pressure canner that meets USDA recommendations for pressure canning when canning low-acid foods. When you make your selection, be sure all parts of your pressure canner are in good condition.

*If your canner has a rubber gasket, make sure it is flexible and soft – not brittle, sticky, or cracked.

*Clean and remove any debris from the openings on small pipes or vents.

*If you live at a high altitude, check with your pressure canner manufacturer to adjust your canning process for safety.

*Vent the air from your canner for 10 minutes before you pressurize the canner.

Do not use a boiling water canner for low-acid foods because it will not protect against botulism. Do not use an electric, multi-cooker appliance, even if it has “canning” or “steaming” button on the front panel.

When in doubt, throw it out.

If there is any doubt whether safe canning guidelines have been followed, do not eat the food. Home-canned and store-bought food might be contaminated with toxin or other harmful germs if:

*the container is leaking, bulging, or swollen;

*the container looks damaged, cracked, or abnormal;

*the container spurts liquid or foam when opened; or

*the food is discolored, moldy, or smells bad.

If the container or food inside has any signs of contamination, throw it out! If any of the food spills, wipe up the spill using a solution of ¼ cup bleach for every 2 cups of water.

Never taste food to determine if it is safe. Do not taste or eat food that is discolored, moldy, or smells bad. Do not taste or eat food from cans that are leaking; have bulges or are swollen; or look damaged or cracked, or abnormal. Do not taste or eat food from a can that spurted liquid or foam when opened. 

Information from CDC Home Canning and Botulism and USDA Complete Guide to Home Canning