call back you do n’t need to rinse thatorganic applefrom the farmers ’ market ? Think again . It ’s organic and locally grown , sure , but that orchard apple tree has developed over many days in an uncontrolled environment , was harvest and packed by hands that were not your own , and has come in liaison with surfaces untold . It ’s had many prospect to interact with harmful microbes that could potentially cause a food - borne unwellness .
“ Fresh produce is a raw agricultural product , ” say Catherine Strohbehn , Ph.D. , RD , CP - FS , cordial reception management extension specialiser and professor at Iowa State University . “ As part of production , it is exposed to potential contaminant from environmental and human sources . It is pretty difficult to control the birds pilot overhead or beast , so it is always a unspoiled idea to wash a mathematical product before eating . ”
Whether local , organicor even out of your own garden , a fast lavation is the best way of life to ensure you ’ll healthfully enjoy your fruits and vegetables with less risk of take harmful bacteria or chemicals . This become for green groceries you uncase before eating , too . “ The knife blade can pull contaminants from the outside through the flesh , so even if the avocado Sir Robert Peel is not eaten , the utensil used to fabricate it will have impinging with [ both ] the soiled or external portion and the unclouded or edible share , thus resulting in transversal - contaminant . That is why handling contact surfaces — hands , knives , cutting boards , container , cesspit , et cetera — should all be clean and sanitize before having contact with clean produce , ” says Strohbehn .
You ’ll retrieve products on the grocery - store shelf market as yield and vegetable washes , but those are n’t necessary .
“ Research has find little substantial difference between running water and commercial cleaner , ” Strohbehn say . “ Many producers employ some character of post - harvest cleaning / sanitizing factor to reduce microbic cargo … but for consumers , liberal - running water is still just as effective as buy products . ”
There ’s debate in thefood - safetycommunity about the idealistic wash - water temperature . Most author , including the USDA and Council for Agricultural Science and Technology , commend using water 10 arcdegree atomic number 9 ardent than the produce to prevent microbial transfer into the produce .
For some fruits and veg , a good rinsing will do . Use these tips to further clean these types of produce :
The only green goods that you should not wash before have is produce that is sold as “ quick to eat , ” such as bagged salad mix , having been washed by the manufacturer or packager . Rewashing this already - clean produce has a greater potential to introduce bacteria than it does to rinse it away , according to Strohbehn .
To prolong its storage life , do n’t lap your garden truck until you ’re quick to use it unless it ’s really dirty .
Beyond Washing
right handling does n’t block at the cesspool . “ Some fresh produce items need to be kept refrigerate after wash and/or cut , ” Strohbehn aver . “ chopped melon , cut Lycopersicon esculentum and leafy greens should be kept below 41 [ degree ] F. ” Store refrigerated yield and vegetables away from raw meat and check inwardness drippings can not contact your green groceries .
In the Garden
With many environmental and handle factors outside of your mastery , you could reduce the jeopardy of food for thought - tolerate sickness for yourself and your family with a minuscule feat and attentive green groceries preparation .
This clause originally appeared in the March / April 2014 outcome ofHobby Farm Home .
