It's All About Nutrition!

Food Safety and Fresh-Squeezed Products

Most of the juices sold in the United States are processed (for example, “pasteurized”) to kill harmful bacteria. But when fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.

Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.

These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

Juices that are fresh squeezed and sold by the glass – such as at farm markets, at roadside stands, or in some restaurants or juice bars – may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products.

If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don’t drink it or bring it to a boil to kill any harmful bacteria that may be present.

How to Select, Bag and Store Fresh Produce

Select produce that is not bruised or damaged.

When selecting freshcut produce – such as a half a watermelon or bagged mixed salad greens – choose only those items that are refrigerated or surrounded by ice.

Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.

Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you’re not sure whether an item should be refrigerated to maintain quality, ask your grocer.

All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.

Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!

A Way To Better Health

A lot of emphasis is placed on eating fruits and vegetables to promote better health. In the coming days…weeks…months, I will be writing a lot about fruits and vegetables so keep reading my posts. This is one…or two…subjects I am very passionate about.

According to US government agencies, compared with people who consume a dietary plan with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful eating plan are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, type 2 diabetes, and certain cancers.

Fruits and vegetables, for the most part, are low in calories and fat, while providing a lot of nutrients and fiber. The USDA’s MyPyramid recommends 2 cups of fruit and 2 1/2 cups of vegetables per day for a 2,000 calorie intake, with higher or lower amounts depending on the calorie level. Four and one-half cups is equivalent to nine servings a day…so depending on the calorie level, the amounts can range from 2 1/2 to 6 1/2 cups (5 to13 servings) of fruits and vegetables per day. The amounts you need depend on your age, sex, and physical activity (see MyPyramid.gov). When adding these to your daily eating plan, remember to eat a variety of different colors such as orange cantaloupe, carrots, and sweet potatoes; red strawberries and peppers; green spinach and broccoli; white cauliflower and beans; purple
plums; and yellow corn.

More on this later…