Best Way to Wash Your Produce December 1, 2008

There are three reasons why you should wash your produce: sand and/or grit from the field; residual pesticides and bacteria. Remember the 2006 E. coli outbreak from fresh spinach?

Begin preparing produce with clean hands. Wash hands for 20 seconds with warm water and soap before and after preparing fresh produce. The Food and Drug Administration recommends washing fruits and vegetables under running water just before eating, cutting or cooking. You should even wash produce that will be peeled before eating. The FDA advises against washing fruits and vegetables with soap or detergent or using commercial produce washes. Drying produce with a clean towel may further reduce bacteria that may be present. Although you can use pre-washed, bagged produce without further washing, as an extra measure of caution, you can wash the produce again just before you use it. Using separate cutting boards for meat and vegetables decreases the chance of cross-contamination.

To reduce your exposure to pesticides, choose organic options for Dirty Dozen, the 12 fruits and vegetables with the highest pesticide load. Get your own pocket guide from the Environmental Working Group. Organic means that crops are generally grown without synthetic pesticides, artificial fertilizers, irradiation (a form of radiation used to kill bacteria), or biotechnology.

If you feel the need to use a veggie spray, make your own. Most of the commercial ones are primarily vinegar anyway so why pay more?

Veggie Cleaner Spray

• 1 cup water
• 1 cup distilled white vinegar
• 1 tablespoon baking soda
• 1 tablespoon lemon juice

Combine all ingredients in a large container – the baking soda will make the solution foam up. Then, transfer to a spray bottle with a pump. Spray mixture on produce, and rinse thoroughly after 5 to 10 minutes.

Resources:

• Environmental Working Group: FoodNews
• FDA: Tips for Fresh Produce