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ID#:15595
Description:This was a display of bright purple Chinese eggplant, Solanum melongena, stacked in the produce section of a farmers market, ready for consumers. This variety is also called a Japanese eggplant in North America, and is much narrower than the more robust, ovoid cultivars.
Follow these simple steps when cleaning eggplant, as well as other fruits and vegetables:

1. Clean all surfaces and utensils with soap and hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables.

2. Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water using no detergents or bleach. Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil.

3. Dry fruits and vegetables with a clean paper towel and prepare, cook, or eat.

4. Packaged produce labeled "ready to eat," "pre-washed," or "triple washed" can be used without further washing.

High Resolution: Click here for hi-resolution image (24.01 MB)
Content Providers(s):CDC/ Eric Grafman
Creation Date:2010
Photo Credit:Eric Grafman
Links:National Center for Chronic Disease Prevention and Health Promotion; Division of Nutrition, Physical Activity, and Obesity; Nutrition for Everyone: Food Safety Basics for Fruits and Vegetables
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Copyright Restrictions:None - This image is in the public domain and thus free of any copyright restrictions. As a matter of courtesy we request that the content provider be credited and notified in any public or private usage of this image.

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