Food safety guidelines for washing fruits and vegetables

To prevent food-borne illnesses, which are frequently linked to produce such as romaine lettuce, cucumbers, and melons, it is essential to wash fruits and vegetables properly.

Experts recommend washing produce under cold running water immediately before use, as dampness can encourage bacterial growth and spoilage. The Food and Drug Administration suggests washing hands before and after handling food. While scrubbing with a brush or rubbing produce by hand is effective, soap, bleach, or commercial produce washes should be avoided. Research from the University of Maine indicates that distilled or clean cold tap water is as effective or more effective than commercial treatments at removing microbes and pesticides.

Drying produce with a clean paper or dish towel can further reduce bacteria. Additionally, even if the exterior of a fruit or vegetable is not intended for consumption, the outside should still be cleaned to prevent transferring contaminants to the interior.