Fresh fruit & vegetables

Healthy & nutritious

Fresh fruit and vegetables are an important and necessary part of a healthy and nutritious diet. They provide many vitamins and minerals to help keep your body healthy.

Enjoy with care

Almost any type of food can present a risk if it becomes contaminated or is not handled correctly.

Fresh fruit and vegetables have sometimes been responsible for a food poisoning outbreaks. Cases of fruit and vegetables overseas have become contaminated during growth and handling with potentially dangerous E. coli and Salmonella, while fresh cut produce can become contaminated during the processing.

Tips

When shopping for fresh produce, avoid items that are bruised, damaged, mouldy, slimy or show signs of damage from insects. Bruises and cuts may allow bacteria to enter.

Although not a food safety issue, damaged fruit and vegetables may also spoil faster.

If good quality fruit and vegetables are not available, it may be better to select canned or frozen stock.

When buying pre-cut fresh fruit and vegetables, avoid damaged items and open or torn packages.

Make sure items are properly refrigerated (i.e. less than 5°C) or surrounded by ice when displayed.

Check use-by dates on all packaging and make sure you eat them by this date.

Always keep fruit and vegetables separate from raw meat, poultry and seafood. Blood and juice from raw foods could contaminate fruit and vegetables with bacteria.

Storage

Fresh produce should be refrigerated as soon as possible after peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than four hours.

Prevent fruit and vegetables from coming into contact with raw meat, poultry and seafood. Make sure you keep fruit and vegetables in the crisper or on a shelf above these foods so there is no risk of blood and juice dripping onto fresh produce.

Fridge or room temperature?

Fruit and vegetables, in particular fresh cuts, should be kept in the refrigerator at less than 5°C to maintain optimum freshness and ensure food safety.

Some vegetables and fruit do not require refrigeration, such as:

• Bananas, garlic, onions, potatoes, pumpkins, swedes and sweet potatoes.

The following vegetables and fruit can be kept at room temperature until ripe, and then should be refrigerated:

• Apricots, avocados, kiwifruit, mangoes, melons, nectarines, papaya, peaches, pears, plums and tomatoes.

Wash before eating

Wash all fruit and vegetables with cool tap water immediately before eating. Do not use soap or detergents as this can affect the taste.

Scrub fruit and vegetables with hard surfaces (such as rockmelons, oranges, potatoes and carrots) with a clean produce brush. Cut away bruised or damaged areas before eating.

Preparing and handling 

Cut away damaged or bruised areas on fresh fruit and vegetables, as bacteria can grow in these areas. Clean the knife when finished to avoid contaminating other food.

Use clean and dry cutting boards and utensils when handling fresh fruit and vegetables to avoid cross contamination. Where possible, use a clean cutting board for fresh produce and a separate board for raw meat, poultry and seafood.

Be sure to clean your hands thoroughly with soap and water and dry before and after handling fresh fruit and vegetables.

Thoroughly wash and dry all food equipment - such as bench tops and utensils that come into contact with fresh produce - with hot soapy water. Avoid using sponges or dish cloths as these are difficult to keep clean and may help spread bacteria.

Many pre-cut bagged produce such as lettuce are prewashed – this should be stated on the packaging. This produce can be used without further washing but can be washed as an added precaution.