Wash all produce thoroughly under running water before eating, cutting or cooking.

Be Sure Produce is Washed Properly

When it comes to bagged produce, be sure to read the label. Don’t assume that prepackaged produce is prewashed. If it is, there’s no reason to wash it again. But if you can’t resist, just be sure you do so properly. It would be ironic if, in trying to be doubly safe by washing prewashed produce, you ended up contaminating it by doing so sloppily.

The U.S. Food and Drug Administration offers guidelines for selecting and serving raw produce, and food safety experts with Colorado State University Extension offer additional tips. Here’s what experts say about washing raw fruits and vegetables:

  • Wash your hands thoroughly before and after handling raw produce, and also clean counter tops, cutting boards and utensils with hot soapy water.
  • Generally, it’s best to wait to wash fresh produce until just before you plan to eat it, because the additional moisture may encourage the growth of bacteria and speed spoilage. If you see dirt on produce and want to wash it before storage, use clean paper towels to dry it thoroughly afterward.
  • Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing or eating. Does the produce look rotten? Use common sense and throw it away.
  • Wash all produce thoroughly under running water before eating, cutting or cooking. The running water helps to dislodge dirt and bacteria and wash it away. Experts do not recommend washing fruits and vegetables with soap or detergent, as produce is porous and could absorb the chemicals in them, or using commercial produce washes.
  • Even bananas should be rinsed off under cool running water just before eating, say experts from the University of Florida’s Institute of Food and Agricultural Sciences.
  • For other produce with a firm skin or rind, use a vegetable brush under running water before cutting into it, even if you plan on peeling it. This will reduce the chance that any dirt or microorganisms on the surface would be transferred to the portion you’ll be eating.

Chow Line is a service of Ohio State University’s College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1043, or [email protected].

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