June 2001

Washing Produce Helps Prevent Food Poisoning
Lynda Zimmerman, zimmermanl@missouri.edu

When it comes to produce, fresh does not always mean clean.  Many people don’t normally associate food borne illness with fruits and vegetables, however a number of outbreaks have been linked to produce contaminated with bacteria.  Fruits and vegetables can pick up dust, soil, and bacteria as they are being harvested, handled, packed, and shipped.  If mishandled, germs can grow to levels that make people sick.

Pesticide residues also may be present on some fruits and vegetables in trace amounts.  While pesticide residues are not thought to be harmful to adults at the levels currently allowed on foods for human consumption, the question has been raised about whether these same levels are safe for children.  Because of these concerns, the Environmental Protection Agency is now reevaluating the levels of pesticide residues in their regulations.

The solution whether addressing bacteria or pesticide resides, is to use care when cleaning and handling produce.  With average consumption in the U.S. of about 300 pounds of fresh produce each year, cleanliness is increasingly more important than ever .

Washing fruits and vegetables

The best line of defense in making sure fruits and vegetables are clean and safe to eat is not soap; rather, it comes right out of the tap -- clear running water!  Wash all produce thoroughly with running water before cooking or serving.  Although this step does not kill bacteria, it will reduce its numbers.  Rinsing also helps remove any soil or chemical residues that might be present.  Use a small, soft-bristled brush to scrub rough surfaces and crevices.   

An alternative to rinsing with running water is to lift fruits or vegetables in and out of clean water.  Soaking in water isn’t recommended, however.  There isn’t much “cleaning action” in soaking, plus water-soluble nutrients may be lost while the food is sitting in water.

Wash produce just before you plan to use them, not when you put them away.  Washing in slightly warm water brings out the flavor and aroma of the fruit or vegetable you are preparing.

Why not use soap?  Soap and other detergents are not formulated for human consumption nor approved by the FDA for use on food.  They leave a residue on the food’s surface, which is difficult to rinse off. 

If you prefer to use more than plain water, vegetable washes are available for use on fruits and vegetables. These washes are designed to help remove dirt, wax, and pesticide residues from produce.  If you choose to use a vegetable wash, be sure to rinse the food well with clear running water before eating.

More tips about produce

It’s important to store fruits and vegetables in the refrigerator when you bring them home.  If not stored in refrigerated temperatures, any bacteria in these foods can multiply quickly – and make you sick.

• Leafy vegetables such as lettuce and cabbage should have the outer leaves pulled off and discarded.  The inner leaves should be rinsed individually.

• Scrub the outside of lemons and melons with a brush and rinse thoroughly before cutting through the rinds.

• Break apart vegetables such as broccoli or cauliflower that have tight heads before washing.

• Carrots, potatoes and other root crops should be scrubbed, even if you plan on peeling them.

• Although food-grade wax is not harmful, you may prefer to remove it by peeling the skin or using a vegetable wash.

• When buying, trust your senses.  Don’t buy any fruits or vegetables that are bruised, shriveled, moldy, or slimy