Citizenship information/Dietary recommendations

Safe fruit and vegetables

 

The environment (soil, dust, irrigation water...) may contain pathogenic microorganisms and chemical elements that may, on occasion, contaminate fruit and vegetables.

Therefore, it is very important to ensure correct handling of food prior to eating.

When shopping 

  • Make sure there is no bruising or external damage. The surface should be clean and healthy, with the shine and colour of the species in question.
  • To take fruit and vegetables home, separate them from fish, meat, shellfish and cleaning products.

At home

  • In general, keep fruit and vegetables in the refrigerator. Inside the fridge, separate them from the rest of the cooked and raw food and store in the least cold section of the fridge (drawers).
  • Some fruit and vegetables, given their nature and degree of ripeness, can be stored at room temperature, but only for short periods of time (for example onions and citrus fruit).
  • When you buy cut and/or peeled fruit and vegetables, or you prepare them at home, store them in the fridge.

In the kitchen

  • Always handle fruit and vegetables separately from other food, taking special care when they are going to be eaten raw.
  • Wash your hands before and after preparation!
  • All kitchen utensils and work surfaces should be clean and dry.
  • Cut off any damaged parts.
  • Remember: fresh aromatic herbs (parsley, basil…) and bean sprouts (soya) should be washed in the same way as fruit and vegetables.

How to wash fruit and vegetables.

  • Wash them under running water, even if you are going to peel them, as this will prevent the contamination going from the knife to the food.
  • Use specific brushes for the surfaces of hard-skinned fruit (melon, watermelon…) or other vegetables (cucumber, courgette…).
  • Dry with kitchen paper.
  • In addition, if you are going to eat raw unpeeled fruit, raw vegetables (lettuce, spinach…) or raw unpeeled vegetables (cucumber), immerse in drinking water with 1 teaspoon of bleach (4.5 ml) per 3 litres of water for 5 minutes. Then rinse under plenty of running water.
  • The bleach should be marked as “suitable for the disinfection of drinking water”.