MSU Extension Safe Food & Water

It’s the time of year when many people are purchasing fresh, seasonal produce from farmers’ markets, grocery stores, or even harvesting their own homegrown fruits and vegetables. Regardless of how you get your produce, it’s important to remember that the way you select, handle and store it can significantly affect its quality and safety.

Selecting quality produce is key to keeping food safe and reducing food waste. The U.S. Food & Drug Administration (FDA) recommends choosing fruits and vegetables that are free from bruises or other damages. If you buy bagged produce, such as pre-cut, pre-washed lettuce or packaged cut melons, make sure the products are properly refrigerated at or below 40 degrees Fahrenheit. Once produce is selected, handle gently to avoid bruising or disturbing it. Produce that is bruised or damaged can harbor harmful bacteria, which can lead to a foodborne illness.

Foodborne illnesses can impact any person, but some groups are even more susceptible than others. High-risk populations, including the very young, elderly and individuals with compromised immune systems, should take extra care when selecting and handling fresh produce.

Properly washing fruits and vegetables is essential to reduce the risk of harmful microorganisms. U.S. Food & Drug Administration (FDA) offers general guidelines for washing fresh produce at home.

• Wash your hands with soap and warm running water for at least 20 seconds before handling produce.
• Rinse fruits and vegetables under clean running water that is cold to lukewarm.
  • Use a produce brush to scrub the surface of firm or textured items such as cantaloupe and carrots.
  • When washing leafy greens, clean under each leaf to remove any trapped dirt or debris.
  • Avoid using soap, detergent, commercial produce wash, or bleach solutions- these can cause chemical contamination and make people sick.
• Wait to wash fresh berries until right before using. Washing too early can remove natural preservatives and lead to molding or decay.

When storing produce, keep fruits and vegetables separate from raw meat, poultry, or seafood in the refrigerator to prevent cross-contamination. Different types of produce have specific storage requirements to maintain quality and safety.

Michigan State University Extension provides a helpful fact sheet, Storing Michigan Fresh Produce, with storage recommendations based on produce type. The FoodKeeper App also provides guidelines for different storage methods as well as general food safety information.

In addition to keeping your produce safe, it’s also important to reduce food waste. According to the United States Department of Agriculture (USDA), roughly 20 pounds of food is wasted per person per month in the United States. Efforts across the country have focused on combating food waste. For more resources on cutting down food waste at home, read MSU Extension’s article, Five home hacks to reduce your food waste footprint.

As you enjoy the gardening and harvesting seasons this spring and summer, remember to follow these guidelines to extend the life of your produce, cut down on cost, and limit waste. Keep yourself and your family safe while appreciating the fresh flavors the Michigan fruits and vegetables have to offer.

For more information, visit Michigan State University Extension's Safe Food & Water website.