Viruses, bacteria and parasites are the three main contaminants that can enter fruits and vegetables and which are responsible for illness in human beings when these contaminated fruits and vegetables are consumed. Besides following proper sanitary treatment it is very important to prepare fruits and vegetables in the right temperature as this prevents the development of micro-organisms.
- Use only those fruits that have been protected from cross contamination and conserved properly.
- Remove those parts of the fruits and vegetables that are in poor condition before use.
- Wash whole fruits and vegetables in potable water before cutting and mixing with other ingredients.
- Disinfect uncooked, ready- to-eat fruits and vegetables in 50ppm chlorinated water before cutting, peeling and serving
- Wash hands, dry and wear gloves before peeling, squeezing and cutting fruits and vegetables and ensure equipment is clean and storing utensils are all made of non-absorbent food grade material.
- Keep previously prepared fruits and vegetables in clean, properly covered food grade containers under refrigeration or at the maximum temperature recommended for that particular product.
Keeping these factors in mind in the preparation and processing of fruits and vegetables will ensure that consumers get food that is safe and healthy and in which all preventive methods have been taken care of to avoid contamination of food.