Factors That Increase Your Risk for Food Poisoning.Food Safety for Special Events and Holidays plus icon.How to Prevent Food Poisoning plus icon.If you or someone you care for has a greater chance of getting food poisoning, it’s especially important to take steps to prevent it when preparing fruits and vegetables. People who have health problems or take medicines that lower the body’s ability to fight germs and sickness (weakened immune system)-for example, people with diabetes, liver or kidney disease, HIV, or cancer.Groups With a Higher Chance of Food PoisoningĪnyone can get food poisoning, but people in certain groups are more likely to get sick and to have a more serious illness. Chill them at 40☏ or colder in a clean container. Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90°, like a hot car or picnic).Keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry, and seafood.Dry fruit or vegetables with a clean paper towel.Also, get rid of the outer leaves of cabbages and lettuce heads because they are likely to have more dirt and germs on them. ![]() Get rid of any torn or bruised leaves.Germs can more easily get into fruits and vegetables if the peel or skin is damaged or bruised. Cut away any damaged or bruised areas before preparing or eating.Do not use bleach solutions or other disinfecting products on fruits and vegetables. ![]()
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