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Fresh is best for Arkansas produce
LITTLE ROCK – Anyone who strolls the aisles of a climate-controlled grocery
store and views the rubbery-red balls they sell for tomatoes understands the
value of a home-grown Arkansas Traveler.
"There’s no question that locally-grown produce is much healthier than
varieties shipped in from across the country," says Dr. Russ Kennedy, health and
aging specialist with the University of Arkansas Cooperative Extension Service.
"Many vegetables and fruits sold out of season have been picked prior to being
ripe so they’ll be ready for sale when they hit the store shelves. When produce
is grown in-state, we get the ripest, freshest and best quality at the peak of
the season, which means more vitamins and minerals, better taste and overall
quality."
It also means there’s a chance for food-borne illness if the produce isn’t
properly prepared before it’s eaten. According to the Centers for Disease
Control and Prevention, about 76 million cases of food-borne illnesses are
reported each year caused by improper preparation and cross-contamination of
food items.
"Recently, some produce has been linked to outbreaks of Hepatitis A and
Salmonella," Kennedy explains. "The main reason is because the produce wasn’t
washed adequately before eaten raw. Food-borne illness is preventable, and there
are precautions to take with all foods – especially in warmer months – that will
ensure a safe and healthy season for everyone."
Before you bring home any fruits or vegetables, examine them thoroughly to
make sure there’s no obvious damage to them such as cuts and bruises, which can
harbor bacteria. If you purchase produce in a store, keep it separated from raw
meat, poultry and fish and their juices so there’s no chance for
cross-contamination. If produce and these items come in contact, either throw
away the produce or cook it thoroughly before serving.
Once home, wash your hands thoroughly before handling any produce. You should
also clean the produce and all surfaces it comes in contact with, including
cutting boards, counter tops, utensils and serving ware. If raw produce is left
over, cover it tightly and store in the refrigerator within two hours after
serving.
"This minimizes the opportunity for bacteria to grow," Kennedy says.
Finally, know when to throw away. If you see signs of mold or the skin of the
produce is deteriorating, throw it out. "It’s much more cost-effective than a
trip to the doctor," Kennedy says.
For more information about health, safety and nutrition, visit extension's
Web site, www.uaex.edu, or contact your county extension agent. The Cooperative
Extension Service is part of the U of A Division of Agriculture.
By: Kelli Reep
For the Cooperative Extension Service
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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