 | | | | Related Healthscout Videos | |
|
Page: << Prev | 1 | 2 | 3 Reacting to the slew of outbreaks, U.S. health officials on March 12 released a draft of proposed guidelines for commercial processing of fresh-cut vegetables and fruits.
The voluntary FDA guidelines suggest ways that food industry processors can minimize contamination of ready-to-eat produce by harmful bacteria that are common in the processing of these products.
"The recent outbreaks indicate that clearly more needs to be done to further minimize the risk of food-borne illness," Dr. David W.K. Acheson, director of the Office of Food Defense, Communication and Emergency Response at the FDA's Center for Food Safety and Applied Nutrition, said during an FDA teleconference at the time. "The vast majority of food-borne illnesses are, in theory, preventable."
Text Continues Below
Consumers can reduce their risk of illness from fresh-cut produce by refrigerating the product after purchase; using clean hands, utensils or dishes in preparing the product; and throwing out the product when the "use by" date has passed, the FDA said.
More information
For more on food-borne illness, visit the FDA.
Page: << Prev | 1 | 2 | 3
|
.gif)
