Expert Advises Proper Fruit and Vegetable Washing Techniques

Nutritionist Jessica Shand advises consumers to properly wash fruits and vegetables, even those labeled "washed and ready to eat." Shand emphasizes that these labels do not guarantee complete removal of all contaminants and that a thorough washing process is still recommended to ensure food safety.

According to Shand, the primary goal of washing produce is to remove dirt, pesticide residues, and potential pathogens. She outlines a multi-step approach that begins with a visual inspection of the produce. Any damaged or bruised areas should be trimmed away, as these can harbor bacteria. For firm produce like apples or potatoes, a clean vegetable brush can be used under running water.

For softer fruits and vegetables, such as berries or leafy greens, a gentler approach is necessary. Shand suggests soaking these items in cool, clean water for a short period before rinsing them thoroughly under running water. She also cautions against using soap or detergents, as these can be absorbed by the produce and are not intended for consumption. Plain, cool water is sufficient for effective cleaning.

Shand further explains that the effectiveness of washing can be enhanced by using a colander for rinsing and by drying the produce thoroughly afterward. Moisture can promote the growth of mold and bacteria, so patting items dry with a clean paper towel or cloth is an important final step. This comprehensive approach ensures that fruits and vegetables are as safe and clean as possible before consumption, regardless of pre-packaging claims.