In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, tomatoes, and lettuce. Follow these tips to reduce your risk of contamination by harmful germs found in some fresh produce.
Review Date: December 10, 2012
U.S. Food and Drug Administration
Want to find ways to add more fruits and vegetables to every eating occasion? Search this database of 1000+ fruit and veggie recipes. You may search by keyword, food category, or food color.
Review Date: December 10, 2012
Produce for Better Health Foundation
Grapefruit juice can be part of a healthful diet but it isn’t good for you when it affects the way your medicines work.
Review Date: December 04, 2012
U.S. Food and Drug Administration
This page offers teachers and educators easy-to-learn, easy-to-do classroom lessons for teaching children that fruits and vegetables can provide cool fuel, help control their weight and may protect them from illness.
Review Date: December 10, 2012
Produce for Better Health Foundation
This poster lists nutrition information for the 20 most frequently consumed raw fruits in the United States. Consumers can use this printable poster to plan for a healthy meal.
Review Date: February 12, 2013
FDA Center for Food Safety and Applied Nutrition
This poster lists nutrition information for the 20 most frequently consumed raw vegetables in the United States. Consumers can use this printable poster when planning for a healthy meal.
Review Date: December 10, 2012
FDA Center for Food Safety and Applied Nutrition
Learn about the use of Selected Vegetables/Sun’s Soup, names given to several different mixtures of vegetables and herbs being studied as treatments for cancer and other medical conditions, including acquired immunodeficiency syndrome (AIDS).
Review Date: December 10, 2012
NIH National Cancer Institute
Fruits and vegetables are an important part of a healthy diet. As you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, it's important to handle these products safely in order to reduce the risks of foodborne illness.
Review Date: December 10, 2012
FDA Center for Food Safety and Applied Nutrition
