បន្លែ៖ ភាពខុសគ្នារវាងកំណែនានា

For [[food safety]], the [[Centers for Disease Control and Prevention|CDC]] recommends proper fruit handling and preparation to reduce the risk of [[food contamination]] and [[foodborne illness]]. Fresh fruits and vegetables should be carefully selected. At the store, they should not be damaged or bruised and pre-cut pieces should be refrigerated or surrounded by ice. All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid premature spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as any cooking utensils or surfaces that may have come into contact with them (e.g. cutting boards). Fruits and vegetables, if they are not going to be cooked, should be thrown away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within 2 hours. After a certain time, harmful bacteria may grow on them and increase the risk of foodborne illness.<ref name=cdc>[http://www.fruitsandveggiesmatter.gov/health_professionals/food_safety.html Food Safety Basics for Fruits and Vegetables] at the [[Centers for Disease Control and Prevention]]</ref>

 

[[File:Hrushikesh kulkarni vegetables.JPG|thumb|right|Vegetables]]

Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient [[cold chain]] application. All vegetables benefit from proper post harvest care.<ref name=pxk> Pawanexh Kohli (2008), ''Why Cold Chain for Vegetables'' in [http://crosstree.info/Documents/Care%20of%20F%20n%20V.pdf Fruits and Vegetables Post-Harvest Care: The Basics]. Crosstree Techno-visors