|Description:||This photograph depicts a display of curly parsley, Petroselinum crispum, that had been arranged in a stack of bunched groupings.|
To minimize your risk of contanination, carefully select fresh fruits and vegetables, shopping for produce that is not damaged or bruised, making sure that pre-cut produce is refrigerated, or on ice.
Rinse all fruits and vegetables before eating, including produce with rinds, or skins that are not eaten. Rinse produce just before preparing, or eating, avoiding premature spoilage. See PHIL 6448 through 6452, for some of the ultrastructural features exhibited by a parsley leaf, under the magnification of a scanning electron microscope (SEM).
Keep produce separate from raw foods like meat, poultry, and seafood, in your shopping cart or grocery bags, and in your refrigerator. Throw away any produce that will not be cooked if it has touched raw meat, poultry, seafood or eggs. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.
Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.