The Government of Canada Reminds Canadians of the Safe Handling of Fresh Produce

OTTAWA, ONTARIO, Jul 06 (MARKET WIRE) --
Health Canada and the Canadian Food Inspection Agency would like to
remind Canadians of the importance of safe handling of fresh produce to
reduce the risk of foodborne illness.

Fresh fruits and vegetables do not naturally contain microorganisms
(i.e., bacteria, parasites or viruses) that can make you sick. However,
fresh produce can become contaminated while in the field or through
improper handling, storage or transportation during or after harvest.

Eating Well with Canada's Food Guide recommends Canadians eat a diet rich
in a variety of fruits and vegetables as part of a healthy diet. But, as
with any food, it is important that fresh produce be handled and stored
properly to reduce the chances of becoming sick. It is estimated that
approximately 11 million Canadians suffer from foodborne illness every
year.

You can reduce the risk of foodborne illness by following these food
safety tips:

Separate: Fresh produce can become contaminated when they come into
contact with raw meat, poultry, seafood and their juices. Make sure to
keep your fresh fruits and vegetables separate from raw meat in the
grocery cart at the store and also in your refrigerator, cutting boards
and counters at home.

Clean: You should wash your fresh fruits and vegetables gently under cool
running water. Do not soak your fresh fruits and vegetables in a sink
full of water as the sink can harbour bacteria that can be transferred to
the fresh produce. It is not necessary to use anything other than water
to wash your produce. Washing with water is as effective as using produce
washes.

Chill: Store your fresh fruits and vegetables in the refrigerator at 4
degrees C (40 degrees F) or below. All cut fruits and vegetables should
be refrigerated and should not be kept out at room temperature for longer
than 2 hours.

For more information on Fresh Produce Safety please visit Health Canada's
website
(http://www.hc-sc.gc.ca/fn-an/securit/handl-manipul/safety-salubrite/index-eng.p
p).

- Melons
(http://www.hc-sc.gc.ca/fn-an/securit/handl-manipul/safety-salubrite/melon-eng.p
p)

- Tomatoes
(http://www.hc-sc.gc.ca/fn-an/securit/handl-manipul/safety-salubrite/tomatoe-tom
te-eng.php)

- Fresh Herbs
(http://www.hc-sc.gc.ca/fn-an/securit/handl-manipul/safety-salubrite/herb-herbe-
ng.php)

- Leafy Greens
(http://www.hc-sc.gc.ca/fn-an/securit/handl-manipul/safety-salubrite/leafy-feuil
e-eng.php)

- Mushrooms
(http://www.hc-sc.gc.ca/fn-an/securit/handl-manipul/safety-salubrite/mushroom-ch
mpignon-eng.php)

Canadian Food Inspection Agency's Consumer Center
(http://www.inspection.gc.ca/english/fssa/concen/concene.shtml)

Partnership for Consumer Food Safety Education's Be Food Safe Canada
Campaign (www.befoodsafe.ca)

Egalement disponible en francais

Contacts:
Media Inquiries:
Health Canada
613-957-2983

Canadian Food Inspection Agency
613-773-6600

Public Enquiries:
613-957-2991
1-866 225-0709

Copyright 2009, Market Wire, All rights reserved.

-0-