You know how important it is to eat fruits and vegetables. But do you also know how important it is to handle them safely? Harmful bacteria that may be in the soil or water, where produce grows may come in contact with fruits and vegetables and contaminate them. Or, fresh produce may become contaminated after it is harvested, such as during preparation or storage.

That's why it's important to follow these simple tips to reduce the risk of foodborne illness:

• Before and after handling fresh produce, be sure to wash your hands for 20 seconds with warm water and soap.
• Next, cut away any damaged or bruised areas. Any produce that looks rotten should be thrown out.
• Thoroughly wash all produce before eating. This includes produce you purchase at a store or market or grow at home.
• While washing fruits and vegetables under running water is sufficient, it has been found that a solution of three parts water and one part white vinegar works as well as expensive fruit and vegetable washes to clean smooth-surfaced produce such as apples and pears and rid them of bacteria. Just use a spray bottle to cover the produce, then rinse under tap water. Dry the produce with a clean cloth or paper towel.
• Delicate fruit, such as berries, can be washed in a bowl filled with three parts water and one part white vinegar. Drain, rinse with tap water, and then spin dry in a salad spinner lined with paper towels.
• It's also a good idea to scrub firm produce, such as melons and cucumbers, with a clean produce brush, because cutting into a contaminated peel can drag pathogens inside.
• To maintain the quality of fresh produce, store in a clean refrigerator at a temperature of 40° F or below.