Placeholder

Buy it Fresh, Frozen then Canned
vegetable should fell heavy for its weight

in fact, the FDA says that all fruits and vegetables, including those that are organically grown, could benefit from a thorough washing to remove soil, surface microbes, and some pesticides. Food safety experts admit that the chance of getting really sick from a salad or fruit cup is extremely tiny. However, they recommend that individuals with compromised immune systems and those taking care of small children, whose immune systems aren't fully developed, should thoroughly scrub all produce.

All Fruit and Veggies

WHAT THE EXPERTS SAY: Rinse all produce under running tap water, suggests Shelley Feist, executive director of the Partnership for Food Safety Education, a nonprofit group that educates the public about safe food-handling.

"Don't fill your sink with water and let produce sit in there," she says. That won't remove dirt effectively. To remove exterior bacteria, all you need to do is rub your produce under running water with your hands. Fruit and vegetable washes sold in supermarkets don't do the job any better, says Feist. Nor does soap, detergent, or bleach.

Produce with Rinds, Grooves or Waxy Skin

WHAT THE EXPERTS SAY: This category includes melons, cucumbers, winter squash, citrus, and potatoes, and all of them should be scrubbed with a brush, says Luke LaBorde, associate professor in Penn State University's Department of Food Science. Potatos and melon grooves mean your hands can't rub off all the dirt. Waxy-skinned citrus fruit and cucumbers may have pathogens sticking to the exterior.

All visible dirt and debris should be removed, and the produce should be scrubbed to make sure pathogens aren't sticking to the sticky wax.


"When you cut open the something," he says, "you can transfer bacteria to the part inside."

Bananas

WHAT THE EXPERTS SAY: Believe it or not, you might want to rinse off your banana, says Feist. There's never been a specific outbreak linked to the fruit, but imagine how many hands touch the fruit before it gets to your mouth. Your hands might pick up the bacteria on the unwashed peel.

Leafy Bunched Vegetables (Lettuce, Cabbage)

WHAT THE EXPERTS SAY: Leafy vegetables can be tricky, because like cantaloupes, they grow close to the ground, where bacteria from irrigation systems thrive.

LaBorde recommends plucking the outer layer of lettuce leaves off the head before thoroughly rinsing the leaves in water. "Rinse a few times until you can't see any visible dirt," he says "Then spin them in one of those vegetable dryers."

If your lettuce is bagged and marked "ready-to-eat," the FDA says it's safe to eat without rewashing it. But LaBorde and Feist say that if you have any doubts, it doesn't hurt to rinse it again.

If you're saving your lettuce or cabbage for later, he recommends drying off the leaves before placing them in the refrigerator. Removing the moisture will prevent the growth of bacteria.

Sprouts

WHAT THE EXPERTS SAY: Bacteria such as E. coli and salmonella can get into the seeds through cracks in the shell before the sprouts are grown, according to the FDA. These bacteria are impossible to rinse out, and the FDA issued a warning in 1998 recommending that high-risk groups (children, elderly, those with compromised immune systems) avoid sprouts. LaBorde points out that most sprout seeds come from the same sources, so it wouldn't make a difference if you tried growing spouts at home. "If they're contaminated, they're contaminated in the field," he says. "Before the seeds even get to the consumer."

Bunched Fruit

WHAT THE EXPERTS SAY: Rinse under running water in a colander (so you don't drop any blueberries or grapes in the sink). A spray nozzle might give a more thorough cleaning. Feist says you may want to also blot your bunches dry with a paper towel to make sure each grape or strawberry is clean and to wipe off any residual dirt.



          VEGGIE STORAGE TIPS:

* Do not store onions and potatoes together as onions give
off a gas that makes potatoes spoil faster.

* When storing beets and carrots, cut off the leafy tops to
prevents spoilage.

* A dampened paper towel or terry cloth brushed downward on
a cob of corn will remove every strand of corn silk.

* Do not store potatoes in the refrigerator. The starch in
the potatoes will change to sugar.

* Do not wash vegies before storing, they spoil faster

* I've seen cut celery and carrots sold lately in plastic
deli containers with water and I have found them to be more
crisp. This is something you might want to try out next time
you pack the cooler to go.


Beans, carrots, corn, and peas agree with most kids' taste buds, so give them a try.

Resist the urge to cut veggies into teeny-tiny pieces before you cook them. While it takes less time to cook chopped veggies, leaving them in large pieces helps to keep their nutrients intact.

Leave the peels on whenever possible; they're packed with nutrients. Leave the skins on potatoes when you mash them, and serve snap peas in their shells.
Steaming veggies in a double boiler or microwave basket is the best way to preserve their nutrients