Tips for the Safe Purchase, Preparation, and Consumption of Fresh Produce to Prevent Illness

Follow these recommendations to ensure that you're adequately protecting yourself and your family from food-borne illnesses

Fresh produce is often grown in environments farmers cannot fully control, so contamination can occur at many points, including soil, irrigation water, harvest, transport, and store display. Because harmful bacteria on fruits and vegetables can cause serious food-borne illness, take these precautions every step of the way.

Buying Fresh Produce

• Select items that are free of bruises, mold, or broken skins.
• Make sure pre-cut produce is displayed on ice or in a refrigerated case at 40 °F or below.
• Bag fruits and vegetables separately from raw meat, poultry, and seafood to avoid cross-contamination.
• Purchase only amounts you can use within a few days; smaller and more frequent trips reduce spoilage.
• Pre-cut convenience means more handling. There is no guarantee it was prepared in a sanitary facility.

Storing Fruits and Vegetables

• Refrigerate produce that is cut, peeled, or easily perishable such as berries and leafy greens at 40 °F or below.
• Store hardy produce such as apples, citrus, and carrots in ventilated produce drawers and remove spoiled pieces promptly.
• Keep root vegetables like potatoes, onions, and garlic in a cool, dark, well-ventilated space instead of the refrigerator.
• Leave produce whole until ready to use because once cut, quality and safety decline faster.

Separate From Raw Meat

• Use one cutting board for produce and another for raw proteins.
• Wash boards, utensils, and counters with hot, soapy water or kitchen sanitizer after working with raw meat.
• Run plastic or composite boards through the dishwasher’s hottest cycle for extra disinfection.
• Store produce above packages of raw meat in the refrigerator so nothing drips onto it.

Preparing Fresh Produce

• Trim away bruised or damaged spots where bacteria can flourish and discard produce that looks or smells spoiled.
• Rinse all fruits and vegetables under running water even if you plan to peel them to keep microbes off the knife.
• Scrub firm-skinned items such as melons, cucumbers, and potatoes with a dedicated produce brush.
• Skip soap or bleach. Clean, potable water is sufficient and safer for consumption.
• Dry produce with a fresh paper towel or clean cloth towel to remove residual bacteria.

For more detailed guidance, visit FoodSafety.gov.