The Importance of Washing Produce

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Summertime brings plenty of fresh fruits and veggies to the table, but what’s the best way to keep you and your family safe from harmful bacteria, chemicals and other health hazards often hiding atop raw produce? You may think that choosing organic is the answer, but many people don’t realize that all produce—regardless of whether it’s grown organically or commercially—may still contain harmful contaminants that can lead to food-borne illness.

Despite their many health benefits, raw fruits and vegetables are more likely to harbor harmful pathogens that otherwise would have been destroyed during cooking. Bacteria such as E. coli, listeria and salmonella may be encountered during cultivation (via soil and water), but also during transportation and storage. It helps to remember that before it reaches your plate, an average of five to 10 strangers have handled your fresh produce, so be sure to follow these quick tips for a healthier summer harvest.

Opt for Local and Seasonal.
If possible, select those fruits and vegetables that are grown locally and in season. Shorter transport routes and storage durations often mean fewer pesticides and herbicides were used during cultivation.

Practice Smart Shopping.
Don’t overdo it when shopping for fresh produce. Instead, buy only what you’re sure to use within a few days to avoid spoiling.

Keep Produce Cool as a Cucumber.
The FDA recommends that certain perishable fruits such as berries, lettuce, herbs and mushrooms can be best maintained by storing in a clean refrigerator at a temperature of 40° or below.

Be Prepared.
Before handling fresh produce, wash your hands—as well as all utensils and cutting surfaces—with warm, soapy water. Avoid cross-contamination with raw meat during grocery bagging, food storage and preparation.

Wash Thoroughly.
Both the FDA and the USDA recommend washing all fruits and vegetables thoroughly in cold, drinkable water before eating (purified water ensures the absence of any harmful pollutants that may be present in tap water). When washing lettuce, cabbage and other leafy greens, always remove the outer leaves first, and rinse berries and other more fragile fruits in a colander. Even produce with outer rinds or peels (e.g., oranges, watermelon) need to be washed well, as contaminants on the outer skin may be transferred to the edible parts during peeling or cutting. Root vegetables and others with thicker skin may be washed with a vegetable brush to remove potential bacteria.

Because of the overwhelming increase in toxic chemicals in our modern environment, taking steps to avoid contamination is essential to keeping you and those you love healthy and out of harm’s way. By keeping this quick checklist on hand throughout the season, you’ll be able to enjoy all the freshly picked goodness of summer without having to worry about what else might be lurking on your plate.

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