TLE 9 – COOKERY

MODULE 7

Did you know that……. both organic or non-organic fruits and vegetables contain bacteria inside and
out? Pathogens are bacteria and viruses that can cause disease to a human. Examples of these
pathogens are Salmonella, Escherichia coli (E. coli), Vibrio cholera, Shigella, Cryptosporidium, and
Giardia.
How Do Pathogens Get in Your Produce (Fruits and Vegetables)? Agricultural products can be infected
with pathogens in many ways which include:
• Water used to irrigate, and wash fruits and vegetables can carry many pathogens. Water is
contaminated by manure fertilizers, contaminants that historically exist in the soil poorly maintained
equipment, or unsanitary human practices.
• Fertilizers, like animal and human feces, can carry Salmonella, E. coli, and Cryptosporidium. Poorly
composted, or fresh waste material used in the fields, or manures that contain human biosolids, are
carriers of dangerous pathogens that leave microbial infection on, and in, food products.
• Farm and other workers can contaminate fruits and vegetables with Salmonella, E. coli, and hepatitis
A. Poor hygiene from fecal material or feces, hand or body lesions, or seeping wounds can spread
infections to equipment and produce. While you cannot avoid the possibility that the fruits and
vegetables that you use are free from pathogens, you can take steps to prevent diseases caused by
them. That is to follow some hygienic practices and principles in preparing food items such as fruits and
vegetables.
Practices of Hygiene in Preparing Salads and Dressings
Food hygiene’s are the conditions and measures necessary to ensure the safety of food from production
to consumption. Food can become contaminated at any point during slaughtering or harvesting,
processing, storage, distribution, transportation, and preparation. Lack of adequate food hygiene can
lead to foodborne diseases and the death of the consumer. (World Health Organization)
Promoting safe food handling
1. Keep clean
2. Separate raw and cooked
3. Cook thoroughly
4. Keep food at safe temperatures
5. Use safe water and raw materials
Washing all salad vegetables is important to ensure food safety.
How to Wash Fruits and Vegetables
✓ Start by choosing fruits and vegetables that are free of bruises, mold, or other signs of damage. If you
are purchasing precut items, make sure they have been refrigerated or displayed on ice at the
supermarket.
✓ Once home, store perishable fruits and vegetables in the refrigerator (at 5 degrees Celsius or below)
until you are ready to use them. Always store precut fruits and vegetables in the refrigerator, too.
✓ Wash your hands for 20 seconds with soap and warm water before and after handling fresh fruits and
vegetables.
✓ Use a sharp paring knife to cut away any damaged or bruised areas of the fruits or vegetables.
✓ Wash fruits and vegetables before you peel them. That way, contaminants will not be transferred
from your knife to the fruit or vegetable.
✓ Hold the fruits or vegetables under cool running tap water, gently rubbing it as you rinse it.
✓ For firm fruits and produce, such as melons and winter squash, use a clean vegetable brush to scrub
the surface as you rinse it.
✓ Vegetables with bumpy, uneven surfaces, such as cauliflower and broccoli, should be soaked for 1 to 2
minutes in cold water to remove contaminants or dirt.
✓ Use a clean cloth or paper towel to dry before using them
How to Wash Salad Greens
Salad greens require special attention. First, discard the wilted outer leaves; then prepare and wash
greens as directed for each type.
✓ For leafy lettuces, such as a green or red-tip leaf, butterhead, and romaine as well as endive, remove
and discard the root end. Separate leaves and hold them under cold running water to remove any dirt.
✓ For smaller greens, such as spinach and arugula, swirl them in a bowl or a clean sink filled with cold
water for about 30 seconds. Remove the leaves and shake gently to let dirt and other debris fall into the
water. Repeat the process if necessary. Drain in a colander.
✓ For iceberg lettuce, remove the core by hitting the stem end of the countertop; twist and lift out the
core. (Do not use a knife to cut out the core, as this can cause the lettuce to brown). Hold the head, core
side up under cold running water, pulling leaves apart slightly. Invert the head and drain thoroughly.
Repeat if necessary.
✓ For mesclun (a mixture of young, small salad greens often available in bulk at farmers’ markets), rinse
in a colander or the basket of a salad spinner.
Other Tips for Washing Fruits and Vegetables
✓ Do not use soap or detergents when washing fruits and vegetables.
✓ Wash fruits and vegetables. Cool, clean, running tap water is fine.
✓ Wash all fruits and vegetables before using them, even if you are going to peel them. Any dirt and
bacteria on the outside can be transferred from the knife into the fruit or vegetable.
Tip: Even organic fruits and vegetables, as well as produce from your own garden or local farmer's
markets, should be washed well.
Safety and hygienic practices in storing salad and dressing
✓ Green Salads are plated on a cold plate. Avoid plating salads more than an hour or two before serving.
Garnish that is tossed should be added at serving time.
✓ Refrigerate salads before serving time.
✓ The dressing is added immediately before serving or serves on the side.
✓ Refrigerate salads until serving. Do not hold more than a few hours, or the salads will sag. Holding
boxes should have high humidity.
✓ Do not add dressing to green salads until serving, or they will sag.