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Buy produce that is not bruised.
Buy pre-cut produce that has been well refrigerated.
Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40°F or below.
Wash cutting boards, dishes, utensils and counter tops with soap and hot water between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.
Wash plastic or non-porous cutting boards in the dishwasher after use.
Before prepping produce clean your hands for at least 20 seconds with soap and water both before and after preparation.
Wash your parsley (and other produce) in a clean pan in the sink. Your sink provides a place for bacteria to thrive. Food particles in the sink serve as a breeding ground for illness-causing bacteria, including E. coli and salmonella. To prevent food illness bleach your sink every night.
Wash ALL produce thoroughly under running water before eating, cutting or cooking.
Even if you plan to peel the produce before eating, it is still important to wash it first so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
Cut away any bruised areas on fresh fruits and vegetables before preparing and/or eating.
Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Dry produce with a clean cloth towel or paper towel to reduce bacteria that still may be there.