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Fresh produce and food safety

What foods are classed as fresh produce?

Fresh produce includes all fresh fruit and vegetables. Fruit and vegetable products may be intact, such as whole carrots, tomatoes or strawberries, or cut during harvesting, such as broccoli, cauliflower and celery. Ready-to-serve salad mixes and other ‘fresh cut’ produce can also be classed as fresh produce, though some fresh cut items may have undergone some additional processing.

Why is it important to include fresh produce in our diet?

A recent WHO/FAO expert consultation report on diet, nutrition and prevention of chronic diseases, recommends an intake of a minimum of 400g of fruits and vegetables per day for the prevention of heart disease, cancer, diabetes, obesity and other chronic diseases.

A healthy diet and physical activity are effective ways to promote health and prevent disease. Fresh fruit and vegetables are an integral part of a healthy diet.

What hazards are associated with fresh produce?

Because most fresh fruits and vegetables are grown outdoors in non-sterile environments, it is possible that they may harbour pathogens (disease-causing micro organisms) present in soil, air and water. Crops may have been sprayed with agricultural compounds to ward off attack from insects or disease and can also be affected by natural toxins produced by the plant itself to the same end.

These hazards can apply to all raw foods, including free range and organic foods, whether they are home grown or bought from a supermarket.

How do these hazards pose a risk to consumers?

Low-level microbial or residual contamination of fresh produce can occur during any production stage from growing in the field until its on your dinner plate.The surfaces of fresh produce may have a covering of pathogens at harvest, and there may also remain some agricultural compound residue on the surface of fresh produce. 

If harmful bacteria are present, they will multiply very quickly in warm, moist conditions. Some bacteria (includingListeria) can multiply at refrigerated conditions.

As we usually consume fruit and vegetables in their unprocessed or raw state, it is important to take a few simple food safety steps to minimise any risk.

While the occurrence of harmful bacteria is unlikely to be high in New Zealand, careful storage, handling and preparation of fresh produce in the home can help prevent foodborne illnesses.

Safe storage and handling of fresh produce

To ensure the safety of and to obtain the maximum benefit from including fruit and vegetables in our diet, careful storage, handling and preparation of fresh produce in the home is necessary.

Storage:

Store cooked and raw foods separately. Cross contamination can easily happen if juices from uncooked meats drip directly onto ready-to-eat food. Fresh produce should be stored above uncooked meats in a fridge, freezer or larder. Cross contamination is when microorganisms or bacteria are transferred from one source to another. If the bacteria are allowed to breed, either in the food or in an area where the food will be stored, the risk of foodborne illness occurring greatly increases. Remember to keep your fridge clean.

Handling:

Wash your hands well, preferably with soap or detergent, and dry them properly before you start preparing food. Hands should be washed repeatedly during food preparation and especially after handling raw meat and poultry or after going to the toilet, changing nappies, handling pets or gardening etc.

Preparation:

Washing fresh produce before use is the most effective way of minimising the risk of foodborne illness. This will reduce the presence of surface pathogens and any residues left on the food surface.

Always use high quality drinking water for preparing food and washing up.

In addition, it is important to keep all kitchen surfaces clean, and to use hot water and detergent to get rid of fat and food residues.

Wash knives and utensils, and scrub chopping boards, between preparation of raw and cooked foods. Use hot water and detergent. Specialist antibacterial soaps and detergents are not necessary.

It is very easy for cross contamination to occur, for example through preparing food with unwashed hands, on dirty work surfaces, or using dirty utensils like chopping boards, knives and crockery. Cross contamination can transfer harmful bacteria, left on the utensil from previous use, to uncontaminated food.

For more information on food safety in the home visit the food safety website at www.foodsafe.org.nz