Subscribe on iTunes | SoundCloud
Episode Transcription
This is Susie Criag for Food Safety in a Minute
Truth or myth? I’m a vegetarian and I don’t need to be concerned about foodborne illness. This is a myth. Fruits and vegetables farmed organically or using conventional methods carry a risk of foodborne illness. Fresh produce needs to be rinsed under running tap water for at least 20 seconds before eating, cutting, or cooking. The only exception from rinsing are packaged greens labeled “ready-to-eat”, “washed”, or “triple washed”. They are safe to eat right out of the package.
Once cut, all produce becomes perishable and should be kept at 40 degrees F or below. Additionally, all frozen vegetables should always be cooked prior to eating to prevent foodborne illness. Melons should be scrubbed with a brush.
Thanks for listening to Washington State University Extension Food Safety in a Minute.
Resources
Washington State Department of Health. Food Safety Myths. Accessed online
Partnership for Food Safety Education. Home Food Safety Mythbusters.