Tips to Choose and Prepare Fruit and Vegetables Safely

Image of a mother and father with their younger daughter shopping for healthy vegetables

During National Nutrition Month and year-round, eat safely prepared fruits and vegetables. Eating plenty of fruits and vegetables gives important health benefits.

Our updated feature, Fruit and Vegetable Safety, explains how to safely select, clean, and prepare your fruits and vegetables and what groups of people are more likely to get a foodborne illness.  The safest produce is cooked. If you’re eating fresh fruits or vegetables, make sure to wash them before eating, cutting, or cooking, unless the package says the contents have been washed.

This feature can also be found in Spanish.

Outbreak of E. coli Infections Linked to Clover Sprouts

CDC and partners are investigating a multistate outbreak of 14 E. coli infections linked to clover sprouts served at Jimmy John’s restaurants in five states. Jimmy John’s reported that all of its restaurants stopped serving sprouts on February 24, 2020. Raw sprouts are a known source of foodborne illness. The warm, humid conditions needed to grow sprouts are ideal for germs to growexternal icon. It’s especially important to avoid eating raw or lightly cooked sprouts if you’re in a group more likely to get a foodborne illness: Children 5 years and younger, adults aged 65 and older, pregnant women, and people with weakened immune systems, such as people with organ transplants, HIV/AIDS, cancer, and diabetes. This advice applies to any kind of sprouts: onion, alfalfa, clover, radish, and mung bean sprouts. Cook sprouts thoroughly before eating.

COVID-19 Webinar with CDC and AFDO

Join AFDO for a webinar with guest speaker Dr. Ian Williams, CDC Deputy Incident Manager for CDC’s coronavirus disease 2019 (COVID-19) response. Dr. Williams will provide an overview and current status of the disease, what CDC is doing in response to the outbreak, and CDC’s current recommendations for food regulators and industry as a whole. Attendees will have an opportunity to ask questions following the presentation. Webinar seats are limited. To register and reserve your virtual seat, click hereexternal icon. Questions will be accepted preceding the webinar, which can be shared with CDC to help guide the discussion. Please send any advance questions to

CDC is the lead agency for the federal government overseeing the planning and response to COVID-19 and the virus causing the disease, SARS-CoV-2.

When: Monday, March 16
Time: 3:00pm–4:30pm (EDT)
Guest Speaker: Dr. Ian Williams, Branch Chief Outbreak Response and Prevention Branch Division of Foodborne, Waterborne, and Environmental Diseases (DFWED), Deputy Incident Manager for COVID-19, Centers for Disease Control and Prevention

Close up image of Brussels Sprouts