Brought to you by Cheshire Medical Center

Fresh fruits and vegetables are an obvious choice when shopping for summertime meals. But did you know that 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.

At the store or market

  • Choose fruits and vegetables that are free of bruises or damaged spots, unless you plan to cook them.
  • Keep precut fruits and vegetables cold and choose precut and packaged fruits and vegetables that are refrigerated or kept on ice.
  • Separate fruits and vegetables from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.

At home

  • Wash your hands before and after food preparation and wash all fruits and vegetables under running water before eating, cutting, or cooking.
  • Refrigerate cut, peeled, or cooked fruits and vegetables as soon as possible, or within 2 hours, or within 1 hour if the temperature outside is above 90°F. Store fruits and vegetables away from raw meat, poultry, and seafood in the refrigerator.
  • Use a separate cutting board for fruits and vegetables that is never used for raw meats, poultry, or seafood. Wash cutting boards, counter tops, and utensils with hot, soapy water before and after preparing fruits and vegetables.