Hygenic Tips at Home

By the following are the safe handling practices once at home :

• Wash hands with warm, soapy water before and after handling fresh produce. Do not wash prior to storage in the refrigerator; this procedure favours the development of spoilage microorganisms.

• To wash fruits and vegetables, use running water safe enough to drink, to remove any dirt . This also reduces the number of bacteria present on the surface of produce.

• Do not use detergent or soap. These have not been approved for use on produce and might leave residues even after rinsing.

• When preparing fruits and vegetables, remove any damaged or bruised areas because pathogens can easily develop there. Fresh produce should be refrigerated within two hours of peeling or cutting. Discard leftover cut produce if left at room temperature for more than 2 hours.

• Vinegar has antimicrobial activity but the concentration and duration of contact is important; adding a small amount of vinegar to a large quantity of water to wash fruits and vegetables is not effective and is not recommended.

• Wash working areas often. Cutting boards, utensils and dishes should be washed with hot soapy water and sanitized with a solution of 5 ml (1 teaspoon) chlorine bleach in 750 ml water (3 cups). It is a good practice to have many colour-coded cutting boards: one for produce, one for raw meat, etc.

• Be sure to wash cucumbers when preparing meals, the plastic wrap does not indicate that its sterile

sources : ontariogreenhouse

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Safely Ways Handling Veggies

The safe handling of food is important. Veggies storing and handling by following the right way, it would take more advantage for us. The following are a few reminders for the proper way to buy and store cucumbers, peppers and tomatoes.
Cucumbers

• When selecting cucumbers, look for long and firm cucumbers, which are a dark vivid green and feel heavy for their size and are free of any soft spots or marks.

• In order to maintain their freshness, protect their colour, and retain their natural moisture, seedless cucumbers are sealed in a plastic wrap and should be stored in a cool, dry place or in the vegetable crisper of the refrigerator.

• Mini cucumbers are best kept refridgerated in their packaging.

Peppers

• Choose peppers that are smooth, firm and plump with thick shiny skins.

• Make sure that there are no cracks or soft spots.

• Store peppers in the refrigerator.

Tomatoes

• Tomatoes should be red, heavy for their size, plump, firm, even-shaped and free of any cracks and bruises.

• Tomatoes should be stored at room temperature away from direct sunlight so that they can ripen naturally.

• Never store tomatoes in the refrigerator as that will change the texture of the tomato and decrease its flavour. Cold temperatures make the flesh pulpy.

• Tomatoes should be stored stem side up,and used within a few days.

sources : ontariogreenhouse

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