Fruit and vegetables

Fruit and vegetables

Although each fruit and vegetables has its own optimal storage conditions, a general guide is to store fruit and vegetables, if cut or peeled, under refrigeration, especially cut tomatoes and melons.

ADD PHOTO OF CUT TOMATOES

However, tropical fruits such as pineapple and banana should be stored at 10°C to 13°C to avoid ‘chill injury’. Dry stores are often used for the storage of fruit and vegetables. Care must be taken to prevent warm moist conditions and condensation which will encourage bacterial spoilage and mould growth. Low humidities and excessive ventilation result in dehydration and must also be avoided. Fruit should be examined regulatory and mouldy items removed to avoid rapid mould spread. Transit wrapping, especially ‘non-breathing’ plastic films, may need to be removed to avoid condensation. A stock rotation system to ensure older produce is used first, must be implemented. Fruit and vegetables, especially when served raw, are being implicated in more outbreaks of food borne illness. Tomatoes, spinach, broccoli, lettuce cut melon and raspberries have all  been implicated in outbreaks including salmonella and E.coli O157. Vigorous washing, turbulence and brushing will all help to reduce the levels of bacteria as well as removing soil, dust, insects and some chemicals. Unfortunately, washing is unlikely to remove all bacteria or chemicals such as pesticides.