Health & Medical

Summer is here — don’t disregard safety protocols for manufacture

 Every summer, Oklahomans uncover themselves celebrating weekends with yard barbeques, and while the grilled meats shall be the main attraction, a summer cookout is incomplete without the top most likely summer salad. 

 True as there are safety protocols for handling meat, there also are solutions for the top most likely handling of manufacture. Food handling misconceptions are threatening to patrons, said Ravi Jadeja, food safety specialist for Oklahoma Issue College’s Robert M. Kerr Food and Agricultural Merchandise Center.

 Per the Facilities for Illness Regulate and Prevention, raw vegatables and fruits can possess sinful germs, equivalent to Salmonella, E. coli, and Listeria. A colossal share of U.S. foodborne diseases are triggered by germs on unusual manufacture.

“A total false impression I spy is regarding the food washing job,” Jadeja said. “Washing pre-washed refrigerated salads, customarily labeled as a triple-washed salad, does now no longer manufacture the product safer.”

 Washing a pre-washed salad might merely space off contamination, if any unusual, to unfold in the product and manufacture it unsafe to use, he said.

“One of many most decide up manufacture washing recommendations is to dapper any manufacture below potable running water,” Jadeja said. “Handiest exercise licensed sanitizers for laundry manufacture and quite lots of of chlorine recommendations are now no longer staunch for laundry manufacture.”

 An improper quantity of chlorine in wash water might merely manufacture carcinogens, which would per chance manufacture manufacture unsafe for consumption.

 “Patrons must constantly watch out when handling and storing manufacture,” Jadeja said. “Contact with an unsanitary ground, equivalent to a decreasing board ragged to contend with raw meat, can without worry contaminate the manufacture.”

 FAPC recommends the next food safety guidelines when taking half in manufacture this summer:


  • Earn manufacture that’s now no longer bruised or damaged
  • Separate manufacture from raw meat, poultry and seafood


  • Refrigerate pre-reduce vegatables and fruits
  • Inside 2 hours after you reduce, peel or cook dinner fruits or vegetables, refrigerate in a dapper container

 Making sharp

  • Wash fingers, kitchen utensils, and counter tops sooner than and after handling manufacture
  • When most likely, exercise one decreasing board for unusual manufacture and a separate for raw meat, poultry, and seafood
  • Natty manufacture by washing below running water to forestall germs on the peel or skin from getting interior fruits or vegetables
    • Washing vegatables and fruits with soap or detergent is now no longer beneficial
  • Cutaway damaged or bruised areas on manufacture and throw away any manufacture that looks contaminated.

 FAPC, a little bit of OSU’s Division of Agricultural Sciences and Pure Property, helps to possess a study, produce and articulate technical and enterprise knowledge that stimulates and supports the growth of mark-added food and agricultural products and processing in Oklahoma.

(To imprint up for a free subscription to Food Safety Knowledge, click on here.)

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