How to properly wash fruits and vegetables

Whether they come from a busy grocery store, a local farmer’s market, or even your own garden, fruits and vegetables come into contact with countless surfaces and hands during their journey to your kitchen. This makes them sensitive to various contaminants. Proper cleaning is critical not only for improving food safety, but also for maintaining the nutritional integrity of fresh produce. The effectiveness of cleaning methods varies depending on the type of product.

Why wash products?

Fruits and vegetables may contain pesticides such as fungicides linked to health problems. But the Environmental Protection Agency (EPA) enforces safety standards to keep exposure levels below an acceptable limit. In addition, products may be contaminated with pathogens such as E. coli and Salmonella and environmental pollutants such as heavy metals and airborne toxins. Washing produce can reduce these contaminants, making the food safer to eat and maintaining nutritional quality.

The case against the use of cleaning products

When selecting the right cleaning products for your fresh produce, it is crucial that you consider the potential risks associated with certain products. While common cleaners such as soap, vinegar, lemon juice, baking soda, and store-bought detergents may seem effective, they are not necessary for removing the most common residues on produce. The Food and Drug Administration (FDA) advises against use of these resources. Studies have shown that rinse and scrub fresh produce under cold running water is as effective as using a vinegar solution to reduce bacteria on fresh produce.

Start with good hygiene

Before cleaning your products, it is essential to prevent this cross-contamination, a common cause of foodborne illness. Start by washing your hands thoroughly with soap and warm water for at least 20 seconds, making sure all surfaces of the hands are thoroughly cleaned. Next, clean all utensils and food preparation surfaces with warm, soapy water and consider using a food-safe sanitizing solution to remove any remaining bacteria. It is also critical to clean and sanitize the product brush after each use to prevent contaminants from returning to the product.

Before washing the products, carefully inspect and remove any bruised or visibly damaged areas. Spoiled parts can potentially harbor harmful pathogens and spread to the rest of the product during handling. After removing these sections, place the produce in a clean, sanitized sink or container, away from raw meat or poultry, to prevent contamination from other food sources.

Sturdy products

For firmer produce such as apples, lemons and root vegetables such as potatoes and carrots, thorough cleaning is crucial due to the exposure to soil and the various processing processes. Using a clean, soft brush under cold running water effectively removes residue and surface bacteria. This technique is particularly useful because the firm texture of these fruits and vegetables can withstand scrubbing without sustaining damage.

Leafy vegetables

Leafy greens such as spinach, lettuce and chard are delicate and require careful handling to maintain their quality and safety. The first step in cleaning these vegetables is to remove the outer leaves, which are often the most contaminated and damaged. Then immerse the remaining greens in a bowl of cold water. This loosens dirt and possible contaminants from the leaves. It is helpful to gently swish the greens in the water, which removes finer particles and surface bacteria without damaging the leaves.

To ensure a thorough cleaning, soak the greens in the water for a few minutes. This soaking helps to further loosen any remaining dirt or microorganisms. After soaking, remove the greens from the water instead of pouring them out. This prevents any loose dirt from ending up on the leaves again. Finally, rinse them gently under fresh, cold running water to wash away any remaining impurities.

Fine products

Delicate produce such as strawberries and mushrooms should not be cleaned with abrasive methods such as brushing as this can easily damage the surfaces. Instead, these items should be rinsed under a gentle but steady stream of water. When cleaning strawberries, it is best to hold them by the stems to minimize contact and reduce the risk of bruising. For mushrooms: quickly hold them under water and lightly rub away any visible dirt with your fingers. Due to their porous nature, they quickly absorb water, which can change their texture and taste.

Drying of products

Proper drying of produce is essential to prevent spoilage and inhibit the growth of bacteria, which thrive in moist environments. The key is to remove as much moisture as possible without damaging the products. For items such as herbs and leafy greens, using a salad spinner can efficiently remove excess water, followed by patting dry with a clean towel.

For fruits and vegetables that can be cut, you can speed up the drying process by spreading them in a single layer on a clean, dry surface and allowing them to air dry or use a fan. Ensuring good air circulation is crucial as it dries the products and prevents the formation of air microdroplets which may harbor bacteria. Always store dried products in airtight containers in a cool, dry place to maximize shelf life and maintain quality.