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10 Fruit and Vegetable Safety Tips

Prevent food-borne illness from fruits and vegetables

Margaret Boyles
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About The Author

Margaret Boyles

Margaret Boyles is a longtime contributor to The Old Farmer’s Almanac. She wrote for UNH Cooperative Extension, managed NH Outside, and contributes to various media covering environmental and human health issues. Read More from Margaret Boyles

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AAA Food Handler (not verified)

3 years 6 months ago

Insightful article!
I think that When choosing foods grown from the ground in the produce segment, it is indispensable to know the indications of an infected organic product or vegetable. Avoid wounded and harmed foods grown from the ground, as they are at a higher danger for conveying microbes. At the point when given a decision, pick just vegetables and organic products that are refrigerated or put away in cool conditions. Products of the soil ought to be home and in chilly stockpiling inside 2 hours of procurement and expulsion from the market.