Food-safety expert reveals why washing your fruits and veggies is important

We all know that we’re supposed to run fruits and vegetables under a tap before we eat them.

According to the CDC, washing your produce under running water can actually prevent yourself from becoming infected with bacteria such as Salmonella, E coli and Listeria. 

But sometimes it can feel like your cleaning has done nothing and, with conflicting information out there, it’s unclear how long under the sink is long enough to be useful.

Drew Patterson, the culinary director of the Ohio State University Wexner Medical Center, explained to DailyMail.com how to handle each type of fruit – saying you may need as long as 20 seconds for fruits like melon but others you needn’t worry.

Drew Patterson, the culinary director of the Ohio State University Wexner Medical Center, spoke to Daily Mail Online about why it’s so important to wash fruits and vegetables before you eat them

WHAT CONTAMINANTS SHOULD YOU BE WORRIED ABOUT?

From dirt to grocery worker’s hands to pesticides, there are several things to worry about when it comes to produce. 

Patterson says that the first reason to wash your fruits and vegetables is from anything they’ve picked up from the earth.

‘There’s always the risk when you buy something that grows in the ground or grows naturally that it could pick up dirt or sand or pebbles, so washing them under water can help get them out,’ Patterson told DailyMail.com.

He notes that washing will not be effective at getting rid of all the bacteria found in or on produce, but says it lowers the risk.

‘Of course, you can’t wash bacteria out with just water – you’d have to use soap. But you’ve at least mitigated your risk,’ he said.

Then there’s the bacteria potentially lurking on the hands of the farmers who pick fruits and vegetables, the grocery store workers that stock them and the shoppers that pick them up and examine them.

The risk particularly lies with someone who has not washed their hands after defecating because several bacteria that cause food-borne illnesses are found in fecal matter. 

HOW LONG SHOULD YOU WASH FRUITS AND VEGGIES THAT ARE POROUS?

Patterson says for fruits and vegetables that are porous – tiny holes through which liquid or air could pass – 10 to 20 seconds under cool, running water is the best way to go.

‘Cantaloupes are very porous, which means it can pick up more contaminants. So to clean them, you have to scrub it really well,’ he said.

The same applies to fruits like strawberries and these are the only kind of fruits for which Patterson recommends using a produce brush to get a good scrub in.

The 10-to-20-second rule also applies to vegetables that have roots like bean sprouts or green onions.

‘Green onions and bean sprouts are like thin tubes so contaminants can get trapped in there that potentially harbor bacteria so you want to give them a good rinse,’ he said.

HOW LONG SHOULD YOU WASH FRUITS WITH PEELS?

For fruits that have smooth peels, like watermelons and apples, you don’t need any more than 10 seconds under cool water.

‘Watermelon has smooth, cleanable surfaces so you don’t need to sit there scrubbing away,’ said Patterson.

He recommends either using your hands or a cloth to gently wash off any possible contaminants.

For produce where the whole peel comes off, such as oranges and bananas, Patterson says a rinse isn’t even completely necessary because the tough peel makes it difficult for bacteria to pass through.

IS IT NECESSARY TO BUY A VEGETABLE WASH FOR YOUR PRODUCE?

There have been studies released that recommend other methods of cleaning your produce.

One study from Nanjing University in Japan soaked cabbage in a salt water solution and vinegar to remove pesticides.

Another study from the University of Massachusetts Amherst soaked apples in a solution of baking soda and water to remove leftover residue. 

Patterson says that it’s not a bad idea to take either of those steps, but adds that it’s better to not make the solution yourself.

If you’re going to go through those extra steps, invest in a pre-approved, pre-made vegetable wash on the market,’ he said.

‘The way you don’t have to worry about how much salt or baking soda you put in the solution. Someone has done that work for you.’ 

Despite the pathogens that can be present in peels and leaves, Patterson says that consumers should not be hesitant to eat fruits and veggies.

‘I don’t want people to think: “Oh I’ll just eat fried foods because there’s less risk with food that’s been cooked”,’ he said.

‘Fruits and vegetables have a lot of health benefits and taking extra precautionary measures can only help you.

‘Buy from reputable vendors and reputable stores and just know what their food-handling practices are.’ 



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