As Spring kicks in, the Food Safety Information Council reminded people that, while we have a great variety of fresh fruit and veg available, a lot of us eat this produce raw so there are some important safety tips to make sure it stays safe.

This is particularly important if you have vulnerable people (such as those who are very young, very old, pregnant or immunocompromised) in your household, given significant outbreaks of food poisoning associated with some fruits and vegetables, notably Listeria and rockmelon.

Cathy Moir, Council Chair, said while we need to make sure we reach our recommended two serves of fruit and five of veg each day we also need to follow these food safety tips:

At the shops. Avoid buying fruit and veg that has broken skin or is mouldy (though remember that weirdly shaped produce is perfectly fine and often cheaper to buy). Make sure pre-cut fruit or salads are stored in the fridge and are eaten before their use-by date. .

Bringing it home. Try to be safe and sustainable! Transport fresh produce home in clean, easily washed shopping bags.  Compostable bio bags are also available for purchase and are used in some retailers.  Keep loose, ready-to-eat produce away from high risk foods such as fresh meat, poultry or seafood. If you’ve purchased refrigerated pre-cut fruit and salads, transport them in a cooler bag, also away from high risk foods.

Storing produce. Check any packaging for storage instructions, for example berries and cut pieces of fruit or salads will need to be covered, stored in the fridge and consumed  by their use by date. Whole pieces of fruit, including tomatoes, should be stored outside the fridge or they may lose quality, such as their appearance, texture and flavour. Storing fruit in bowls can look attractive but may result in softer fruits getting bruised from the weight of other fruit on top, which may lead to mould growth, so you may prefer to store on a flat plate. Keep potatoes in a cool dark place to reduce sprouting and the formation of toxic alkaloid substances.

Washing. Don’t wash your fresh fruit and veg until just before you want to eat them, or prepare them for consumption, as excess moisture may promote microbial growth. Brush off any visible dirt and then wash under running water. You can also peel them. Also, check the packaging as some salad greens may have been pre-washed and will not need to be washed again.

Reduce waste. Plan how much produce you need to buy. If you do end up with excess fruits and vegetables you can freeze many of them by cutting them up and then blanching them by dipping into boiling water for a minute or two – not only does this help maintain the colour, flavour and texture, but it can also kill most food poisoning bacteria. It is best to freeze products by spreading in a single layer on trays, freezing, and then pack them in smaller portions, label and date for further storage. Frozen fruits and vegetables can safely be stored for a number of months, although there can be a loss in nutrient value and quality over time. You can also cook excess fruit or veg and then freeze in shallow containers once they have stopped steaming.

Finally, Ms Moir announced the theme of this year’s Australian Food Safety Week, to be held 9 to 16 November 2024, will be ‘Look before you cook’ encouraging people to read and follow very carefully the food safety information on food labels. This year we are delighted to partner with our member Neogen which is the Gold sponsor for the 2024 Australian Food Safety Week and our Summer campaigns.

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au