Xi Chen, Michigan State University Extension -
Handle fresh fruit safely to help ensure your infused water is not contaminated.
With no added sugar and virtually no calories, water flavored with fresh fruit, also known as infused water has become a popular way to increase water intake. It is also a creative and healthy way to use leftover fruit. However, if the fresh produce is not properly prepared, it may increase the risk of someone catching a foodborne illness.
A recent study conducted by Callejon and colleagues has found that of all foodborne outbreaks occurred in the U.S. between 2004 and 2012, incidences caused by fresh produce ranged from 23 to 60 per year. According to the US Department of Agriculture (USDA), fresh-cut fruit is considered potentially hazardous. When fruit and vegetables are fresh-squeezed or used raw, bacteria from the produce can get into your juice, including your infused water. With this in mind, it is important to handle fresh fruit safely when making infused water. Michigan State University Extension provides the following tips.
How to prepare fresh fruit infused water safely:
- When buying fresh fruit, inspect produce thoroughly for intactness and choose fruit without any bruises or damage.
- When buying pre-cut fresh fruit, such as watermelon cubes, only choose refrigerated items or items surrounded by ice.
- Before preparing, wash hands thoroughly with soap under warm running water for 20 seconds.
- Ensure water is safe to drink or use bottled water purchased from a licensed and reputable source.
- Store infused water in a clean and sealed container.
- Date the infused water container and refrigerate it at a temperature of 40 degrees F or lower if you have any infused water leftover. Refrigerate leftover infused water within 2 hours.
- Fresh infused water should be stored in a tightly covered container in the refrigerator for about six days. Prior to drinking, be sure to inspect the water for any spoilage.
Keep cross-contamination in mind!
- In the market, be sure to bag fresh fruit separately from raw meat, poultry, and seafood to prevent cross-contamination.
- Store fresh fruit in a clean container on the shelf above raw meat, poultry, and seafood.
- If you handle raw meat, be sure to wash hands properly before preparing fresh fruit.
- Use separate cutting boards for fresh fruit and raw meat.
This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).
Did you find this article useful?
You Might Also Be Interested In
-
AC3 Podcast episode 3
Published on June 30, 2021
-
What does this cover crop do for my farm?
Published on May 6, 2020
-
Innovative Online Tools for Conservation
Published on February 14, 2020
-
MSU Dairy Virtual Coffee Break: Achieving excellence in milk quality
Published on April 6, 2021
-
MVP Presents an Ounce of Prevention: An Interview with Arun Tandon
Published on August 23, 2022
-
ac3-pod-cast-episode-5-families-against-narcotics
Published on December 17, 2021
As a seasoned expert in food safety and nutrition, I find it imperative to delve into the crucial aspects discussed in the article by Xi Chen, representing Michigan State University Extension, dated September 01, 2017. My extensive background in the field enables me to scrutinize the information and emphasize the importance of handling fresh fruit safely, especially when crafting the increasingly popular infused water.
The article refers to a study conducted by Callejon and colleagues, spanning the years 2004 to 2012, which highlights the alarming frequency of foodborne outbreaks in the United States caused by fresh produce. The incidence rate ranged from 23 to 60 per year during this period. This piece of evidence underscores the potential risks associated with mishandling fresh fruits, urging readers to be vigilant in their food safety practices.
The focus of the article is on infused water, a beverage gaining popularity due to its health benefits and lack of added sugars and calories. However, the author raises a critical concern: if fresh produce is not adequately prepared, it poses a risk of transmitting foodborne illnesses. The USDA categorizes fresh-cut fruit as potentially hazardous, emphasizing the need for careful handling.
Here are the key concepts covered in the article:
-
Risk of Foodborne Illness: The article highlights the risk of foodborne illness associated with fresh produce, citing a study covering outbreaks between 2004 and 2012.
-
Importance of Proper Handling: Emphasis is placed on the importance of properly preparing fresh fruit to reduce the risk of contamination in infused water.
-
Safe Buying Practices: Readers are advised to inspect fresh fruit for intactness and choose items without bruises or damage. When opting for pre-cut fruit, selecting refrigerated items or those surrounded by ice is recommended.
-
Hand Hygiene: Proper hand hygiene is stressed, including washing hands thoroughly with soap under warm running water for 20 seconds before preparing fresh fruit.
-
Water Safety: Ensuring the safety of water used in infused water is crucial. Using bottled water from a licensed and reputable source is recommended.
-
Storage Guidelines: Clear guidelines for storing infused water are provided, including dating the container, refrigerating at 40 degrees F or lower, and refrigerating leftover infused water within 2 hours.
-
Cross-Contamination Awareness: Readers are reminded to practice caution regarding cross-contamination. This involves bagging fresh fruit separately from raw meat, poultry, and seafood, and using separate cutting boards for fresh fruit and raw meat.
-
Storage Practices: Proper storage practices are outlined, including storing fresh fruit in a clean container on a shelf above raw meat, poultry, and seafood.
By comprehensively covering these concepts, the article aims to educate readers on the potential risks associated with infused water preparation and provides practical tips to mitigate these risks. This aligns with my expertise in food safety and nutrition, affirming the importance of implementing proper procedures to ensure the safety of our food and beverages.
