Protect your produce from pathogens
While eggs, meat, seafood, fermented foods and unpasteurized milk and cheese all carry a high risk of causing food poisoning if not stored and prepared appropriately, nearly half of all cases of food poisoning come from infected produce, according to the Centers for Disease Control. Leafy greens, sprouts and fruit are common carriers of Listeria, Salmonella, E. coli and other pathogens, Medical News Today reports. Help ensure the produce you serve is safe for guests by washing all fruits and vegetables, and refrigerating any chopped or peeled produce within two hours – or within one hour if the temperature of the environment is 90°F or higher. Finally, separate all produce from other raw foods – meats, in particular.
Comments are closed.
subscribe to our newsletter