Question on Using Solutions to Wash Produce
Question from Dustin: I really enjoy the content found on citygirlbites! With regard to the subject of contaminated fruits and vegetables, I noticed that they now sell a detergent solution specifically for washing produce. Do you believe this is more effective than a thorough scrub with warm water or are the marketers just taking advantage of public reports of foodborne illnesses?
Answer from Martha: I am glad you enjoy reading citygirlbites! I do not blame you for being concerned with the safety of produce. While it would seem that using a product designed to clean produce from pesticides and other contaminents, they have not been proven to be superior to washing with water. Go ahead and use it if if you wish, but carefully washing with water is just as good!
The following tips were taken from medicine.net on proper cleaning and handling of fresh produce (similar info was provided in my previous post on contaminated fruits and veggies):
1. The produce is not the only thing you need to wash. Wash your hands thoroughly, using warm water and soap, for at least 20 seconds before and after handling food. “Dirty hands are a very common source of bacterial contamination,” says Feist. “Hand washing is one of the most important things you can do to reduce the incidence of food-borne illness.”
2. Wash the produce under a stream of cool water or using the spray nozzle of your faucet. Rub the produce with your hands, or scrub with a vegetable brush, to remove potential bacteria in all the grooves and crevices.
3. No soap or special solutions are necessary; plain, cool water is the best agent. “,” Feist says.
One potential source of contamination is your own kitchen. Knives, cutting boards, counters, plates, and sponges should be cleaned with soap and water to prevent contamination. “Sponges stay moist and are often breeding grounds for bacterial contamination, so we recommend using clean cloth towels instead of sponges, and washing them often,” says Feist. If you prefer sponges, wash them often, in either the dishwasher or washing machine.
4. Store perishable fruits and vegetables (such as strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator kept at 40 degrees or below, the FDA recommends. And always refrigerate produce that was purchased pre-cut or peeled, to maintain quality and safety.
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