Microbiologist Reveals Best Method to Clean Fruits and Vegetables
Eating fruits and vegetables daily is a great way to maintain good health—just be sure to wash them thoroughly first.
While many are aware of the health risks associated with raw meat and fish, fresh produce is often seen as “safe.” However, each year, one in ten people falls ill from consuming unsafe food, with about 46% of these cases resulting from eating contaminated fruits and vegetables.
“Most fresh produce grows outdoors, where it can encounter various elements, including insects and birds.” As a result, unwashed produce may carry not only dirt but also harmful substances such as bacteria, fungi, viruses, and pesticides.
Contamination can also occur during packaging, preparation, or storage. Even greenhouse-grown or hydroponic produce can harbor germs and pesticides.
Washing fruits and vegetables is crucial for food safety, but what’s the most effective way to do it?
First, wash your hands to prevent any germs on your skin from contaminating the produce you’re cleaning.
Handwashing Fresh Produce with Cold Water is the Safest Method
The most straightforward and safest way to wash fresh produce is by hand under cold, running water. Use your hands to rub the fruits and vegetables, which helps remove dirt, pesticides, and some surface germs. Continue washing until the surface appears clean. If you choose to soak produce, use a clean bowl instead of the sink, which can harbor germs.
Avoid washing produce with detergent or bleach, as some fruits and vegetables have porous skins that can absorb these chemicals, potentially altering their taste, texture, and safety.
There are safe chemical methods for cleaning fruits and vegetables, some of which you may have seen on TikTok. Vinegar and baking soda can both be effective in reducing bacteria and pesticides.
Vinegar Wash
For vinegar washes, you can use distilled malt, cider, or wine vinegar. Mix half a cup of vinegar with a cup of water, soaking the produce for two to three minutes while stirring occasionally. Then, rinse thoroughly with fresh cold water for at least one minute. However, be cautious with vinegar as the acetic acid can affect the taste and texture, especially in soft fruits, if soaked too long or not rinsed well.
For baking soda, a concentration of 0.84g per 100ml of water (just under six tablespoons per liter) has been shown to inhibit germ growth on fresh produce. A 15-minute soak in baking soda solution can also remove nearly all pesticide residues. “However, you only need one teaspoon of baking soda per cup of cold water to wash produce effectively without altering its taste.” Soak the fruits and vegetables in a clean bowl for 15 minutes, stirring occasionally.
Because baking soda is alkaline, soaking produce for longer than 15 minutes or not rinsing it thoroughly can cause the skins of delicate fruits and vegetables to break down, affecting their texture and flavor.
Water Alone is Nearly as Effective as Baking Soda for Pesticide Removal; Residues Are Generally Non-Hazardous
Research comparing the effectiveness of washing apples with water alone versus soaking them in baking soda found that water was nearly as effective as baking soda at removing pesticides. “It’s also important to note that fresh produce typically contains pesticide residues at non-hazardous levels, and these trace amounts consumed in the UK generally do not cause illness.”
However, a recent study on apples revealed that pesticides can penetrate deeper than the skin. To further reduce pesticide exposure, the authors suggest peeling apples before eating them.
One drawback of peeling is that it removes valuable nutrients found in the skins of fruits and vegetables. Additionally, many fruits and vegetables, such as grapes or lettuce, cannot be peeled.
Given the current body of evidence, water alone remains the best method for cleaning fresh produce, with no significant advantage to using vinegar or baking soda.
Scrub Hard-Rind Produce and Firm Skin Vegetables with a Brush; Rinse Tomatoes Under Running Water for 30 Seconds
For produce with a hard rind, like squashes, or firm skin, such as potatoes, sweet potatoes, and root vegetables, scrubbing with a vegetable brush until clean is effective. “Rinse tomatoes under running water for about 30 seconds, gently rubbing them with your hands.”
For leafy greens like lettuce, broccoli, cauliflower, kale, or cabbage, separate the leaves or florets and rinse each under running water, rubbing with your hands for up to a minute. “Since people often eat lettuce raw, discard any damaged outer leaves, as they are more likely to be contaminated with bacteria.”
When it comes to fruits, water remains the best method for washing off contaminants. For stone fruits, apples, and cucumbers, rinse under cold running water for up to a minute to remove dirt, microbes, and any wax coating.
Berries such as cherries, grapes, strawberries, and others are particularly perishable due to their high water content. Wetting them can promote germ growth and shorten their shelf life. Therefore, it’s best to store berries unwashed in the fridge, washing them only when you’re ready to eat them. Remove any spoiled or moldy berries before refrigeration.
“For fruits and vegetables that won’t be eaten immediately, blot them with a dry paper towel or use a salad spinner to remove moisture and reduce germ growth.” Store them in a lidded container in the fridge. Additionally, it’s a good practice to clean kitchen sinks, surfaces, and utensils before washing and preparing your produce.
It’s important to note that no home washing method can completely eliminate or kill all germs on fruits and vegetables. Only cooking at temperatures above 60°C can achieve that.
Read the original article on: Science Alert
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