Recent headlines about foodborne illnesses leave consumers wondering how they can enjoy fresh fruits and vegetables without putting themselves at risk. Buying local produce reduces the risk of foodborne illness but you still must store and prepare fresh vegetables and fruits properly to avoid problems. The FDA makes the following recommendations for produce safety:

Storage

* Set refrigerator at 40 degrees or below. Use a refrigerator thermometer.

* Beans, broccoli, carrots, cauliflower, celery, cucumbers, green onions, green peppers, herbs, lettuce and mushrooms should be refrigerated to maintain quality.

* Produce that is cut or peeled should be refrigerated to prevent growth of bacteria or mold.

Preparation

* Pre-cut bagged produce, like lettuce, may be pre-washed, but as an extra measure of caution, should be washed again before using.

* Wash vegetables and fruits grown at home or purchased from a farmers market or grocery store under running water just before eating, cutting or cooking.

* Even if you plan to peel the produce before eating, it is still important to wash it first.

* Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.

* Produce with a firm skin, such as melons, apples and cucumbers, should be scrubbed with a clean produce brush.

* Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.

Prevent contamination

* Wash cutting boards, utensils and counter tops with hot water and detergent between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.

* If possible, have separate cutting boards for produce and meat or poultry.

* Wash plastic or other nonporous cutting boards in the dishwasher.

* For added protection, kitchen sanitizers can be used on cutting boards and countertops periodically. For a homemade sanitizing solution, use one teaspoon of chlorine bleach to one quart of water.

Health risks

* Bean, alfalfa, clover and radish sprouts may be contaminated with bacteria that are not completely removed by rinsing in water. To reduce the risk of illness, sprouts should not be eaten raw.

* Unpasteurized fruit juices, such as apple cider, may contain harmful bacteria. Do not drink unpasteurized juice unless it has been brought to a full boil to kill the bacteria.

* Fruits and vegetables that grow in contact with the ground (such as melons and squash) are likely to have bacterial contamination from the soil. The skin should be washed with a brush before cutting into the fruit or vegetable, even when the skin is not eaten.

To sample a tasty summer vegetable quesadilla, come to the Cornell Cooperative Extension table at the Auburn farmers market Thursday, Aug. 21.

Tip of the week:

Refrigerate vegetables in perforated plastic bags to retain moisture while allowing air flow which reduces the risk of mold or bacterial growth. These bags can be purchased or you can make them by piercing plastic storage bags several times with a fork or other sharp object.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga County