When we think ‘food safety’, most of us think more about undercooked meats and raw shellfish than we do fresh fruits and vegetables. However, it seems every year produce is responsible for at least one food poisoning outbreak. Just today I learned about a salmonella outbreak in several states caused by raw tomatoes.
Fortunately prevention can be relatively simple. Wash it! How easy is that?! Just because you can’t see dirt on produce doesn’t mean it’s clean. Think about how many people have touched that apple before you eat it…when it’s picked, packed, shipped, and unpacked in the store, not to mention all the hands that have been on it while it sits waiting to be purchased. Who knows where all those hands have been! So, have I grossed you out yet?
Even if you don’t eat the outside of an item, cutting into it with a knife can transfer bacteria from outside to inside. Or, if you handle the outside of a peel-able fruit (like an orange or banana) and then touch the pieces you plan to eat, you may have just spread contamination.
No need to purchase special cleaners or use bleach solutions. There’s a risk of ingesting chemicals you don’t want, plus these don’t have any special advantages over plain water. Preventing illness from produce can be as simple as washing with running water.
For the best results, wash produce just before it is needed rather than as soon as you bring it home from the store. It will keep better this way. Start with freshly washed hands and cool running water.
Individual fruits and vegetables (like apples, tomatoes or melons): Under running water, rub produce with hands to remove any surface dirt. If surface is firm, you can clean with a vegetable brush.
Leafy produce (like lettuces or spinach): Discard outer leaves and clean inner leaves thoroughly in running water.
Bunch or small produce (like grapes or berries): Use a colander to rinse loose produce. Clean in small batches so you can see any visible dirt that may be left.
Dry items with paper towels, a clean cloth or use a salad spinner for leafy items. Reducing this excess moisture may further reduce bacterial growth.
The above techniques can prevent salmonella, but other more serious contaminants (such as E. coli) can’t be washed off. Some groups recommend avoiding any types of sprouts as these can be contaminated while still in the seed. For more information on food safety of all types, check out the links below:
US FDA guidelines for safe handling of produce
Resource for all types of food safety
- Renee
Labels: fruits and vegetables, grocery shopping, healthy eating, Healthy Planet, Mindful Eating, Renee
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