Georgia Magazine - July 2018 - 8

COMPILED BY JENNIFER J. HEWETT

Wash produce, UGA Extension agents say

UGA CAES

n outbreak of E. coli from romaine lettuce grown this
spring in Yuma, Ariz., has caused five deaths, 89 hospitalizations and nearly 200 case reports in 35 states.
Judy Harrison, food-safety specialist for the University of Georgia (UGA) Cooperative Extension in Athens,
says that washing produce won't guarantee that it's free of
pathogens, but it will help.
Cleaning the surface of leafy greens, like lettuce, can
be difficult because of the natural openings in the plant's
leaves, which it uses for respiration. Bacteria can get inside the plant through these openings or through damaged areas. If this happens, washing the lettuce may not
remove pathogens. When eating raw agricultural products, the key to food safety is contamination prevention,
Harrison says.
UGA Extension food-safety experts recommend the
following practices to reduce the risk of eating contaminated produce:
* Wash hands with warm water and soap for 20 seconds
before and after preparing fresh produce.
* Wash all produce in running water before eating it.
* Don't use soap or detergent to clean the produce.
* Wash produce even if you plan to peel it.
* Scrub firm produce, like melons and cucumbers, with
a clean produce brush.
* Dry produce with a clean cloth or paper towel.
* Remove damaged or bruised areas on fruits and vegetables, and throw away rotten-looking produce.
The Food and Drug Administration recommends
cleaning produce at home with running water.
When washing produce with firm skin, like apples,
rub the skin under running water. Rub delicate produce,
like grapes, gently.
For heads of lettuce and other greens, Harrison recommends discarding the outer leaves before washing
the remainder with running water, two to three leaves
at a time. Use a single-use paper towel to dry the leaves,
which may help to remove any pathogens.
To reduce the risk of bringing home harmful bacteria,
purchase fruits and vegetables without bruises or cuts.

For heads of lettuce and other greens, University of Georgia Extension expert Judy Harrison recommends discarding the outer leaves
before washing the remainder with running water, two to three
leaves at a time. Use a single-use paper towel to dry the leaves,
which may help to remove any pathogens.

Wash the produce before you eat, cut or cook it.
For precut or bagged produce that is labeled prewashed and ready-to-eat, do not wash it again. This may
create opportunities for it to become contaminated.
When storing produce in the refrigerator, make sure
it does not touch fresh meats or their juices. To avoid
contamination, store fresh meats on the bottom shelf and
away from produce.
Harrison advises you to follow the Centers for
Disease Control and Prevention's five steps to cleaning a
refrigerator after a food recall:
1. Throw out recalled food.
2. Empty the refrigerator before cleaning it.
3. Wash shelves and drawers.
4. Clean and sanitize inside the refrigerator.
5. Return shelves, drawers and unaffected food to the
refrigerator.
-Sharon Dowdy

New hands-free law takes effect

H
8

More online at www.georgiamagazine.org

ISTOCK.COM / TERO VESALAINEN

eads up, drivers! Starting July 1, Georgia is cracking down on drivers using cellphones, GPS devices, PDAs, computers and similar devices. The
Hands-Free Georgia Act was signed into law by Gov. Nathan Deal on
May 2 to help cut down on distracted drivers.
The first violation incurs one point on your license and a $50 fine; the
second incurs two points and $100; and the third incurs three points and $150.
Habitually negligent drivers could have their licenses suspended or revoked.
For more information, visit gahighwaysafety.org.
GEORGIA MAGAZINE

http://www.ISTOCK.COM http://www.gahighwaysafety.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - July 2018