Pome and Stone Fruits

FCS8742
Pome and Stone Fruits: Safe Handling Practices for Consumers1

Amy Simonne2
Eating a variety of fruits and vegetables is part of a healthy diet. However, care must be taken to avoid any contamination during the preparation process, as some foodborne illness have been traced to fresh produce. Pome and stone fruits come from fruit trees grown in temperate zones. Pome and stone fruits includes pears, apples, apricots, sweet cherries, nectarines, peaches, and plums. Here are steps you can take to reduce your risk of foodborne illness from these fruits. Where You Shop:
# Discard leftover cut fruit after two hours at

room temperature. During Preparation
# Buy only undamaged pome and stone fruits

that are free of bruises.
# Fresh-cut fruit should be refrigerated or

surrounded by ice. At Home:
# Wash hands with hot, soapy water before and

after: handling fresh produce handling raw meat, poultry, or seafood using the bathroom changing diapers handling pets
# Refrigerate ripe pome and stone fruits

promptly. For optimum flavor, some stone fruits such as peaches can be left at room temperature to be ripen before storing in the refrigerator.
# Wash pome and stone fruits with cool tap

water just before preparing or eating. Don't use soap or detergents.
# Refrigerate fresh cut fruit within two hours of

peeling or cutting.
# Scrub firm fruit with a clean produce brush.

Rinse with cool tap water.
1. 2.
This publication is FCS8742, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, IFAS, University of Florida. Publication date: November 2002. Please visit the EDIS Web site at http://edis.ifas.ufl.edu Amy Simonne, Ph.D., assistant professor, Department of Family, Youth and Community Sciences, Cooperative Extension Service, IFAS, University of Florida, Gainesville, 32611. Reviewed by Linda B. Bobroff, Ph.D., RD, LD/N, associate professor, Department of Family, Youth and Community Sciences, and Jeffrey K. Brecht, Ph.D., professor, Department of Horticultural Science, IFAS, University of Florida, Gainesville, 32611.
The Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educational information and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Service office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean
Pome and Stone Fruits: Safe Handling Practices for Consumers
Page 2
# Use a cooler with ice or ice gel packs when

you take perishable foods outdoors. This include cut fresh fruits and vegetables.
To sanitize cutting boards, dishes, and utensils:
# Peel the fruit if possible to reduce surface

contamination.
# #
Mix one teaspoon chlorine bleach in one quart water. Pour the mixture onto surface or submerge these items in the solution and let sit at least one minute. Rinse well with hot running water.
# Remove core from apples and pears and rinse

well before cutting. This will reduce potential contamination of microbes from inner core materials.
#
# Cut away bruised or damaged areas before

preparing or eating.
Dishwasher with hot water cycle (at least 180F or 82C) for a final rinse is also effective. Following these steps will help reduce your risk of foodborne illness from fresh produce.
# Wash cutting boards, dishes, utensils, and

counter tops often. Use hot, soapy water and rinse well. Sanitize them after contact with fresh produce, or raw meat, poultry, or seafood (see box).
# Sanitize kitchen sink frequently to prevent a

build up of microbes.
# Do not cross contaminate! Use clean cutting

boards and utensils for fresh fruit.
# If you can, use a separate cutting board for

raw meat, poultry, and seafood.
# Do not consume ice that has come in contact

with fresh produce or other raw products.
For more information, you can visit the Food and Drug Administration (FDA) website at: http://www.fda.gov or call FDA Consumer Inquiries at 1-888-SAFEFOOD (a toll-free number).
November 2002

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FCS8742

Pome and Stone Fruits: Safe Handling Practices for Consumers1

# Discard leftover cut fruit after two hours at

# Buy only undamaged pome and stone fruits

# Fresh-cut fruit should be refrigerated or

# Wash hands with hot, soapy water before and

# Refrigerate ripe pome and stone fruits

# Wash pome and stone fruits with cool tap

# Refrigerate fresh cut fruit within two hours of

# Scrub firm fruit with a clean produce brush.

Pome and Stone Fruits: Safe Handling Practices for Consumers

# Use a cooler with ice or ice gel packs when

To sanitize cutting boards, dishes, and utensils:

# Peel the fruit if possible to reduce surface

# Remove core from apples and pears and rinse

# Cut away bruised or damaged areas before

# Wash cutting boards, dishes, utensils, and

# Sanitize kitchen sink frequently to prevent a

# Do not cross contaminate! Use clean cutting

# If you can, use a separate cutting board for

# Do not consume ice that has come in contact

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