University of Wisconsin - Extension

Contact: Barbara Ingham, 608-263-7383, 
e-mail: bhingham@wisc.edu

Madison, Wis.--Fresh fruits and vegetables add flavor, color and texture to your holiday meals. And it’s a fact--eating fresh produce promotes good health. But occasionally, at any point from harvest to table, fresh fruits and vegetables may become contaminated with pathogens, harmful bacteria or viruses that can make you sick.

You can reduce your risk of consuming contaminated produce by always washing your hands, your cooking areas and your fresh produce, says Barbara Ingham, University of Wisconsin-Extension food, University of Wisconsin-Extension.

To reduce your risk and help keep your family healthy, Ingham recommends that you follow these steps for washing fresh fruits and vegetables. Washing will not, in itself, ensure safety, says Ingham, but it can help to remove soil that can trap germs and can reduce cross-contamination.

Wash hands and cooking areas

Wash your hands with hot, soapy water for 20 seconds before and after handling food, and after touching raw meat, changing a diaper, using the restroom, handling a pet or touching anything that could contaminate your hands. Then dry your hands with a paper towel. Also wash and sanitize all countertops, cutting boards and utensils (including fruit/vegetable brushes) with a mixture of one teaspoon of chlorine bleach in one quart of water. Do this before and after preparing food. When washing fresh produce, it is also important to have a clean sink. Wash the sink with hot, soapy water and then rinse it. Sanitize the sink by pouring a mixture of one teaspoon of chlorine bleach in one quart of water into the sink. Wipe sink surfaces and drain.

Wash the produce

Wash all whole fruits and vegetables before preparing them--even if the skin or rind will not be eaten. This prevents pathogens from being transferred to the inside of the fruit or vegetable when it is cut. To prevent spoilage and mold growth during storage, it is best to wash fresh fruits and vegetables immediately before preparing them. Wash all bagged produce, even if the bag says "pre-washed."

Wash fruits and vegetables under clean, running water in a clean sink. Fresh fruits and vegetables should not be soaked in water or washed with detergents, soaps or bleach. These products may change the flavor and could be poisonous. If fruits and vegetables are firm (such as potatoes or melons), scrub them with a clean, sanitized fruit/vegetable brush. For soft fruits and vegetables (tomatoes), gently rub them with your hands to loosen the dirt. Also remove outer leaves of lettuce and cabbage before washing them.

To wash berries, parsley and greens, put them in a clean colander and spray them with a kitchen sink sprayer. Or, gently turn the produce as you hold it under running water. Be sure to turn and gently shake the colander as you wash the produce. Fresh produce harvested from a home garden can be rinsed with clean, running water before storage to remove dirt and debris. However, dry these fruits and vegetables thoroughly before storing them, and wash them again properly before preparing them.

Produce washes

On the market today are several products called produce washes. These products usually include substances such as phosphates, baking soda, citric acid or citrus oils. Some of these products may help remove additional dirt, pesticides and bacteria from fruits and vegetables. However, these products are expensive and are not recommended by any federal agency to clean fresh produce.

Fruit and vegetable waxes

Some fruits and vegetables may have waxy coatings to keep them fresh, protect them from bruising and prevent mold. These waxes are safe to eat. Washing with water may not remove the wax, but soap should not be used to wash fresh produce. If you prefer, remove the waxed skin before eating the fruit, or buy unwaxed produce.

Remember: To help prevent foodborne illness, store your fruits and vegetables properly and wash them thoroughly. Always follow these four steps: 1) wash hands, surfaces and fresh produce; 2) cook to proper temperatures; 3) keep perishable foods cold; and 4) avoid cross-contamination.

For more information on how to fight harmful bacteria, see http://www.fightbac.org.