When purchasing fresh produce pick produce that is not bruised or damaged. When selecting fresh-cut produce - such as a half a watermelon or bagged salad greens - choose items that are refrigerated or surrounded by ice. Cut produce not properly stored will grow harmful bacteria. Always be sure that fresh produce is bagged separate from raw meats and seafood in the grocery store.

Storage Tips for fresh produce are important as well. Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below and always refrigerate all produce that is pre-cut or peeled.

Always store fresh fruits and vegetables above any raw meat products.Recommended preparation methods for fresh produce; Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce. Cut away any damaged or bruised areas on fresh fruits and vegetables. Produce that looks rotten should be discarded. All produce should be thoroughly washed before eating. Wash fruits and vegetables under running water just before eating, cutting or cooking.

Even if you plan to peel the produce before eating, it is still important to wash it first. Cold running water is the suggested. Dirt and harmful bacteria can be transferred to the produce during the peeling and cutting process. Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended. Scrub firm produce, such as melons and cucumbers, with a clean produce brush.

Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present. In In light of the multiple recalls involving fresh produce, it’s as important now as ever to handle your produce correctly. www.FoodSafety.gov is an excellent source for food safety issues, and as always questions are welcome at Health Department – 574-946- 6080.