Washing Fresh Produce –Do‘s and Don’ts

While there is a substantial amount of peer-reviewed studies which show the safety of organic and conventional produce, consumers who may remain concerned about residues can follow the advice of the Federal Food and Drug Administration (FDA) about washing. According to the FDA, you can reduce and often eliminate any residues that may be present by washing fresh fruits and vegetables under running tap water. Some further advice on how to safely and effectively wash and handle produce: When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation. Wash cutting boards, dishes, utensils, your sink and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce. Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten. Remove and discard the outer leaves of leafy vegetables, like lettuce and cabbage. Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market (organic and conventional). Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce. Scrub firm produce, such as melons and cucumbers, with a clean produce brush.

Just Running Water, No Soap or Detergents: DO NOT use hand soap, detergents or household cleaning wipes to sanitize fresh produce. These products have not been approved for use on foods.