Patrice Powers-Barker, OSU Extension, Lucas County
The Truth Contributor
Although cyclospora has been in the news, there are many microscopic pathogens that can cause food borne illness. No one wants to be sick from food! There are basic steps that help control the risk and those steps need to be followed throughout the food process. These tips are specific to locally grown food!
In the garden or farm:
- Use clean, drinkable water for the plants, like municipal water. If you use a well for water, test it annually to make sure it meets safety standards.
- Use compost safely. Don’t add animal waste, including pet waste, to the compost bin or soil.
- If produce has been bruised or dropped and split open, discard or compost it.
- Although it can be hard to keep all wild and domestic animals out of the garden, the less animals near the produce can mean less exposure to contaminants.
- Wash hands before harvesting fresh produce.
- Brush, shake or rub off extra soil in the garden when harvesting. It will still need to be washed in the kitchen, but there won’t be extra dirt inside.
Transporting produce:
- Use clean, food-grade containers for harvesting fresh produce.
- If there is a short travel time between the farm stand or community garden to the kitchen, or garden to a donation site, the produce may be transported at room temperature. For longer trips or when it is very hot outside, consider using a cooler to transport produce.
Prepare and serve fresh produce:
- Always wash hands with warm soap and water for at least 20 seconds before preparing and eating food.
- Keep all kitchen surfaces and tools clean. Utensils can be cleaned with hot water and soap.
- Rinse fruits, vegetables and herbs under clean running water. It is not necessary to use soap, detergent or bleach to wash food.
- Types of fresh produce vary widely, from sturdy root vegetables to delicate berries. The recommended methods of washing depend on the type and characteristics of the produce, such as using a vegetable brush to scrub root vegetables and a strainer to gently rinse berries. The best time to wash produce is just before eating or cooking.
- Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.
- Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours. Refrigerated foods need to be stored at 40°F or cooler.
- Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood.
Home food preservation:
- Use only reputable, up-to-date sources like the National Center for Home Food Preservationor OhioLine factsheets for recipes that are validated for safety.
- Home Canned foodmust be properly processed the correct amount of time.
- It is important to remember that many vegetables must be pressure canned. Water bath processing is generally used for high acid fruits, tomatoes and pickles. Following a recipe from the sources above will help ensure the correct process is used.
- Consider joining OSU Extension for a class this month called “Basic Home Food Preservation: Deciding What’s Best for You”. The same lesson will be offered in Lucas County on different days and times. The first one will be Thursday, August 6 from 5:00-6:00pm at the ProMedica Ebeid Center on the second floor. The address is 1086 Madison Avenue, Toledo, OH 43604 just above Market on the Green grocery. The second time the class will be offered is on Monday, August 24 from 5:30 – 6:30 p.m. at Toledo GROWs, 900 Oneida Street, Toledo, OH 43608. Both classes are free but you are asked to rsvp at www.go.osu.edu/rsvpLucas
Sharing the harvest:
- Share only high quality fresh produce. If it is too ripe for you to use, it will not be useful to others.
- Home preserved foods should not be accepted by food banks or food pantries. Fresh produce may be accepted.
- When sharing fresh produce, follow all food safety recommendations including using food safe containers and following the food transportation tips.
- If you have excess garden produce and can share with others, OSU Extension, Lucas County is celebrating “sneak a zucchini on your neighbor’s porch” on Tuesday August 11, from 8 a.m – 12 p.m.. We will be collecting fresh garden produce at our office at 5403 Elmer Drive (Elmer Drive entrance to the Toledo Botanical Garden, first small parking lot on your right as soon as you pull into the gardens). Produce will be shared with local food pantries. For more information, including history of this gardener’s “holiday” please visit lucas.osu.edu/zucchini