FAQs on Food Safety

Judging by the questions sent to health websites and publications, it seems that the more consumers learn about food safety, the more anxiety they have related to this ingrained habit we have of eating. Here are some foods consumers have worried about recently: rare ground beef, imported spices, olive oil for cooking, lemon wedges in water, and farmed salmon. These Q/As provide some understanding of the issues and some techniques for getting around the risks of contamination. Many of the answers quote scientists on the Shelf Life Advice Advisory Board.

We asked two food scientists to answer some FAQs about raw produce, with an emphasis upon melons, apples, and greens. Their answers can help you get produce ripe but not overripe; prevent spoilage and/or contamination; cut down on waste; and, as a result, save money.

Proper handling of produce is also extremely important to protect the health of your family and dinner guests.  Many people don’t realize that raw produce is a common cause of food-borne illness.   In an August, 2011 article, Consumer Reports points this out:  “In a study of more than 100,000 illnesses linked to food between 1990 and 2006, they [fruits and vegetables] caused more problem than poultry and beef combined.” The article also reminds consumers of the following: “While any produce eaten raw can carry bacteria, be particularly careful handling berries, cantaloupe, leafy greens, sprouts, and tomatoes.