Notes

Where does Dragon Fruit Come From?
Dragon fruit grows as a climbing cactus and requires support to grow properly. The growing season takes place during the hot summer months and into early fall. Blooms typically occur between July and October, and plants are nocturnal bloomers, meaning they show off their blooms only at night. Once the plant flowers, fruit begins to form. Plants are productive for up to 30 years. From there, dragon fruit production spread throughout Asia. Today it is commercially produced in Vietnam, Malaysia, Thailand, Taiwan, Sri Lanka, China, Israel and countries in Central America. Vietnam is the world's leading producer of dragon fruit and it is the country's leading fruit export. Eighty percent of the dragon fruit produced in Vietnam is exported to China with demand increasing. Why? In addition to the health benefits of dragon fruit, many Chinese consumers believe the fruit is lucky or culturally significant, especially around Chinese New Year.

Some foods are more likely than others to contain germs that can make you sick. Raw and undercooked foods from animals, including meat, chicken and other poultry, eggs, raw (unpasteurized) milk and products made from it, and seafood. Raw vegetables, grains, and fruits or products made from them, including leafy greens, sprouts, and flour. Although these foods are more likely than others to contain harmful germs, any food can get contaminated along the food production chain, including through cross-contamination in the kitchen. Following four simple steps at home-clean, separate, cook, and chill-can help protect you and your loved ones. Eating raw and undercooked meat and poultry can make you sick. Meat includes beef, pork, lamb, and goat. Some germs commonly found in meat include Salmonella, E. coli, and Yersinia. Poultry includes chicken and turkey. Some germs commonly found in poultry include Salmonella, Campylobacter, and Clostridium perfringens. Raw poultry is ready to cook. It doesn’t need to be washed first.

Also, get rid of the outer leaves of cabbages and lettuce heads because they are likely to have more dirt and germs on them. Rinse the remaining leaves under running water. Use your hands to gently rub them to help get rid of germs and dirt. Dry leafy greens with a clean cloth or paper towel. Refrigerate cooked or cut produce, including salads, within 2 hours (1 hour if the food is exposed to temperatures above 90°F, like in a hot car or at a picnic). The warm, humid conditions needed to grow sprouts are also ideal for germs, such as Salmonella, E. coli, and Listeria, to grow. Eating raw or lightly cooked sprouts-including alfalfa sprouts, bean sprouts, and clover sprouts-can make you sick. Cook sprouts until steaming hot to kill harmful germs and reduce the chance of food poisoning. Most flour bought at the store is raw, meaning it has not been treated to kill germs. Harmful germs, including E. coli and Salmonella, can contaminate grain while it’s still in the field or flour while it’s being made. Cooking food made with flour kills the germs. Bake raw dough and batter before eating. Never taste raw dough or batter. Wash your hands, bowls, utensils, and countertops after handling raw flour. Estimates of Foodborne Illness in the U.S. The Centers for Disease Control and Prevention (CDC) cannot attest to the accuracy of a non-federal website. Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website. You will be subject to the destination website's privacy policy when you follow the link. CDC is not responsible for Section 508 compliance (accessibility) on other federal or private website.


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