By 
During the warmer months, food can spoil quickly, so it’s very important to handle all food, including fresh produce like fruit and vegetable salads, safely to prevent potential foodborne illness. Since many meals take place outdoors in the spring and summer (think Memorial Day and 4th of July barbecues), there is often a greater chance of food contamination, especially in locations away from home. (for example, the local park), where there is minimal access to cooling and washing facilities.
The following are helpful tips from the Food and Drug Administration for reducing the risk of foodborne illness from fresh produce.
• At the store, buy products that are not bruised or damaged. If you buy fresh cut produce, make sure it is refrigerated or surrounded by ice.
• At home, chill and refrigerate food immediately. After shopping, put away items that need refrigeration immediately. Whole fresh products, such as bananas and potatoes, do not need refrigeration. Fresh produce must be refrigerated within two hours of peeling or cutting. Leftover cut products should be discarded if left at room temperature for more than two hours.
• Wash your hands frequently with hot, soapy water before and after handling fresh produce or raw meat, poultry, or seafood.
• Wash all fresh fruits and vegetables under cold tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be washed in hot, soapy water and sanitized after coming into contact with raw meat, poultry, or seafood. Sanitize after use with a solution of 1 teaspoon of bleach to 1 quart of water.
• Do not cross contamination. Use clean cutting boards and utensils when handling fresh produce. Use a clean cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. During food preparation, wash cutting boards, utensils, or dishes that have come in contact with raw meat, poultry, or seafood. Do not consume ice that has been in contact with raw products.
• Use a cooler with ice or ice packs when transporting or storing perishable foods outdoors, including fresh fruits and vegetables.
• Wash prepackaged salads before using. Don’t assume that because the food is packaged that it is ready to eat!
• Even if you don’t eat the skin of a fruit or vegetable, such as melons, it’s important to wash them. Bacteria from the outer surface can be transferred to the inside of the fruit or vegetable when you cut it. Discard the outer leaves of leafy vegetables before washing.
Be sure to take the proper steps in caring for your food to prevent the risk of foodborne illness. I hope you have a safe and fun spring and summer.