Food Poisoning Prevention: Produce Safety

FOR IMMEDIATE RELEASE

Contact:
Fred Pritzker
Pritzker | Olsen, P.A.
Plaza VII, Suite 2950
45 South Seventh Street
Minneapolis, MN 55402-1652
Telephone: (612)338-0202
Email: info@pritzkerlaw.com
Website: http://www.pritzkerlaw.com/

Preventing Food Poisoning: Produce Handling and Preparation Minneapolis, Minnesota—February 6, 2006—According to the Centers for Disease Control (CDC), food poisoning causes an estimated 76 million cases of human illness in the United States each year. Many of these cases are caused by produce that has been contaminated with a foodborne pathogen like E. coli, Hepatitis A, or Norovirus. Consumers can protect themselves by using safety measures when handling produce. 1.) Separate produce and meats/fish in the grocery cart. 2.) Keep produce and meats separate in the refrigerator, and place meat/fish in the meat drawer or on the bottom shelf in a tray. 3.) Wash hands, cutting boards, knives, and sinks before and after produce preparation. 4.) If possible use a separate cutting board and preparation area for produce. 5.) Although most sources say washing produce in cold water is adequate, produce can be washed in hot water, even lettuce, which will regain its crispness after being rinsed in cold water. 6.) Use a colander to rinse produce to allow any pathogens to be washed away. 7.) Use a vegetable brush to scrub off thick-skinned produce, particularly melons. 8.) Do not use detergents, soaps, or bleach to wash off. 9.) Do not use spoiled produce.

Here are three excellent sources for produce preparation tips:

“Best Ways to Wash Fruits and Vegetables,” a University of Maine Cooperative Extension Bulletin;
“Safe Handling of Fruits and Vegetables,” a University of California publication; and
The Tri-State Fruit and Vegetable Consortium.

PritzkerOlsen, P.A. also offers information on food safety and food poisoning at www.pritzkerlaw.com/food-safety. According to senior partner Fred Pritzker, “I have seen how devastating food poisoning can be for victims and their families. Those of us with an understanding of foodborne illness and its consequences have to continuously work at educating the public regarding food safety.” Fred Pritzer is currently lead counsel for victims of the 2002 Northeast United States Listeriosis outbreak that killed 12 people and injured more than 50 others. Fred Pritzker can be reached for questions regarding food safety law at info@pritzkerlaw.com or toll-free at 1-888-377-8900. To learn about attorney Fred Pritzker, please see Food Poisoning: Attorney and Lawyer.

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