As this year's Salmonella outbreak has shown, fresh produce is not immune to carrying dangerous foodborne illnesses. Young children, as well as pregnant women and their fetuses, are among the groups at particular risk for a fatal foodborne illness infection. The Food and Drug Administration, the Centers for Disease Control and Prevention, the US Department of Agriculture, and other national health organizations have specific recommendations for parents to follow that can minimize the risk of infection at the grocery store, in the kitchen, and on the dining room table.
Choosing the right produce
Transporting and storing produce
