Washing fruits and vegetables is crucial for removing dirt, bacteria, fungi and pesticide residues that can cause foodborne illnesses. While we often focus on the risks associated with raw meat, produce can also pose health risks if not cleaned properly. Whether from a garden or greenhouse, rinsing your produce under cold running water helps make it safer to eat by reducing harmful germs and contaminants.
The simplest cleaning method involves gently rubbing each item under running water. Soaking produce in a clean bowl (not the sink) with vinegar or baking soda solutions can provide extra cleanliness, especially for tougher-skinned produce. Vinegar helps reduce bacteria and pesticide residue, while baking soda works well for tougher fruits and vegetables. For softer produce, a gentle rinse and hand rub are sufficient. Tailoring your approach to each type of produce is important for effectiveness without compromising texture.
After washing, dry your produce thoroughly to prevent moisture-related spoilage. Store clean fruits and veggies in covered containers in the refrigerator, ensuring surfaces and utensils are also kept clean to avoid cross-contamination. While washing greatly reduces risks, cooking at temperatures above 60°C (140°F) offers an additional layer of safety by killing any remaining bacteria.
Learn more at https://www.optimistdaily.com/2024/08/how-to-wash-your-fruits-and-veggies-like-a-microbiologist/