LINCOLN, Neb. -- In the spring, summer and fall, farmers markets offer local residents the option of purchasing fresh fruits and vegetables that have been grown nearby, and often by the people selling the produce themselves.
But the high temperatures of summer can make produce spoil more quickly. University of Nebraska-Lincoln Extension food safety specialist Julie Albrecht recommends these tips on selecting farmers market produce and keeping them safe to eat:
-- Check fruits and vegetables before you buy them to make sure they are not bruised or damaged.
-- Refrigerate produce as soon as you can after purchasing it from the farmers market. If you plan spend some time outside after the farmers market, keep produce cool in a cooler with ice.
-- Keep fruits and vegetables separate from raw meat, poultry or seafood in the refrigerator.
-- Wash hands with warm water and soap for at least 20 seconds before and after handling fresh produce.
-- Clean all surfaces and utensils, such as cutting boards, counter tops, peelers and knives, with hot water and soap before and after preparing fruits and vegetables.
-- Clean produce thoroughly before preparing it; not before storing it. Produce from farmers markets are usually not prewashed like bagged lettuce that can be found in grocery stores. Rinse and rub firm-skinned fruits and vegetables or scrub them with a clean vegetable brush under running water.
-- Never use detergent or bleach to wash fresh fruit and vegetables.
-- Remove bruised or damaged parts of fruits and vegetables when preparing them for eating.
-- Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours or discard them after two hours at room temperature.
LINCOLN, Neb. -- In the spring, summer and fall, farmers markets offer local residents the option of purchasing fresh fruits and vegetables that have been grown nearby, and often by the people selling the produce themselves.
