The Institute of Food Technologists (IFT) offers some advice for
safely handling food when you’re dining outdoors this summer:
Warm weather brings a bounty of fresh produce, and a trip to the
local farmers market can make a nice addition to your outdoor
meal. Food safety starts in the field. It’s important to get to
know the growers selling produce at your local farm stand, and
ask about their farming practices. How do they keep their
products free from bacterial pathogens and other contaminants?
Farmers may also have great tips for storing produce, testing
for ripeness and even ways to prepare the fruits and veggies
they sell. IFT spokesperson and food safety expert, Don
Schaffner, PhD, says that when you’re purchasing produce, make
sure it’s free of mold, bruises or blemishes where bacterial
pathogens can grow. Many grocery stores offer freshly cut,
packaged produce for customers seeking nutritious convenience
foods. Freshly cut vegetables and fruit need proper temperature
control to prevent the growth of b