THIS IS A SPECIAL TIP OF THE DAY EDITION:

In light of the recent e-coli outbreak, I thought it may be helpful to send out some information on keeping fresh produce safe and healthy.
 
The North Dakota State University has an excellent Web page titled: "Tips on Choosing Produce and Keeping it Fresh . . . and Safe from Plant to Palate", by Julie Garden-Robinson, PhD, LRD, Food and Nutrition Specialist and Kristi Martin, Program Assistant. Below are some highlights of the article:

TIP 1: Handle produce gently to reduce bruising. Bacteria can thrive in the bruised areas. At the grocery store, keep fresh produce on top of other foods in a shopping cart — and separate from fresh meat — and set it down gently on the counter at the check-out line.

TIP 2: When buying cut produce, be sure it's refrigerated and keep it cold during transport. Keep it in a cooler with ice if traveling a distance.

TIP 3: Wash your hands for at least 20 seconds with soap and water before handling produce and any other food.

TIP 4: Cut away bruised parts before eating. Remove the outer leaves from lettuce and cabbage.
 
TIP 5: Store produce in containers that are free from excess liquid.

Read the entire article at: http://www.ext.nodak.edu/pick.htm Also, read the USDA Food Safety and Inspection Service article titled, "Basics for Handling Food Safely"

Remember, Vege-Savers are a great way to keep greens from bruising, rotting, and getting slimy. This keeps fresh produce healthier and safer!