Whether they come from a busy grocery store, a local farmers market, or even your own garden, fruits and vegetables come into contact with countless surfaces and hands on their journey to your kitchen. This makes them susceptible to a variety of contaminants. Proper cleaning is not only critical to improving food safety, but also to maintaining the nutritional integrity of fresh produce. The effectiveness of cleaning methods varies depending on the type of produce.
Why wash fruits and vegetables?
Fruits and vegetables may contain pesticides, such as fungicides, which due 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 to be aware of the potential risks associated with certain products. Although common cleaners such as soap, vinegar, lemon juice, baking soda and ready-made fresh produce detergents may seem effective, they are unnecessary for removing the most common residues on produce. The Food and Drug Administration (FDA) advises against using 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: cross-contaminationa common cause of foodborne illness. Start by washing your hands thoroughly with soap and hot water for at least 20 seconds, making sure all hand surfaces are well cleaned. Next, clean all utensils and food preparation surfaces with hot, soapy water and consider using a food-safe sanitizing solution to remove any remaining bacteria. It is also crucial to clean and sanitize your vegetable brush after each use to prevent contaminants from being transferred back to your produce.
Before washing produce, carefully inspect it and remove any bruised or visibly spoiled areas. Spoiled areas can harbor potentially harmful pathogens and spread to the rest of the produce during handling. After removing these areas, place the produce in a clean, sanitized sink or container away from raw meat or poultry to prevent contamination from other food sources.
Solid products
For firmer produce like apples, lemons, and root vegetables like potatoes and carrots, thorough cleaning is essential due to their exposure to soil and various processing steps. Using a clean, soft brush under cold running water will effectively remove surface residue and bacteria. This technique is especially useful because the firm texture of these fruits and vegetables can withstand scrubbing without damage.
Leafy vegetables
Leafy greens like spinach, lettuce, and Swiss 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 soiled and damaged. Then, submerge the remaining vegetables in a bowl of cold water. This will loosen dirt and potential contaminants from the leaves. It is helpful to gently agitate the vegetables in the water, which helps to remove finer particles and surface bacteria without damaging the leaves.
To ensure thorough cleaning, soak the greens in the water for a few minutes. This soaking helps to further remove any remaining dirt or microorganisms. After soaking, remove the greens from the water instead of pouring them out so that any loosened debris doesn't get back on the leaves. Finally, rinse them gently under fresh, cool running water to wash away any remaining impurities.
Delicate products
Delicate produce such as strawberries and mushrooms should not be cleaned with abrasive methods such as brushing as this can easily damage their 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 gently rub away any visible dirt with your fingers. Their porous nature means they quickly absorb water, which can change their texture and taste.
Drying 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, spreading them in a single layer on a clean, dry surface and allowing them to air dry or using a fan can speed up the drying process. Ensuring good air circulation is crucial as it dries the produce and prevents the formation of micro droplets that can harbor bacteria. Always store dried products in airtight containers in a cool, dry place to maximize shelf life and maintain quality.
