Washing fresh vegetables well is one of the most important ways in which the risk of food-borne illness and contamination can be minimized. According to foodsafety.gov, it is essential to properly clean vegetables before eating, cutting or cooking them. Whether vegetables are home-grown, organic or bought in the grocery store, all can carry bacteria and organisms, which may be harmful to you if ingested. Outbreaks of food-borne illnesses often receive media attention when the effects are severe or widespread. These scenarios illustrate how properly cleaning vegetables can protect health.
Prepare a Clean Environment
Step 1
Clean and dry the kitchen sink, countertops and any equipment, utensils and dishes that will come into contact with the vegetables that need to be washed. It is fine to do this as you usually would, using whatever dish soap or cleanser that you normally use. It is important to use a clean sponge.
Step 2
Wash hands thoroughly for at least 20 seconds using soap and warm water, in keeping with the Centers for Disease Control and Prevention guidelines for hand washing and food preparation. Dry hands well afterward with paper towel and discard.
Step 3
Rinse vegetables well under clean, running water. Remove and discard outermost leaves from leafy produce, for example lettuce and cabbage. Clean produce carefully using only water and, if needed, a vegetable brush. Root vegetables and firm produce such as potatoes, carrots and cucumbers should be scrubbed with a vegetable brush to remove excess dirt and debris. The CDC emphasizes the importance of carefully washing all vegetables, including those with skin that is not eaten or removed.
Step 4
Dry washed vegetables well with paper towels.
Step 5
Wash hands again with soap and warm water for 20 seconds. This ensures removal of any lingering germs picked up while handling the unwashed produce. Dry hands well using paper towel.
Tips and Warnings
- Paper towels may be more expensive to use than ordinary dish towels, but doing so can substantially reduce the risk of cross-contamination. In contrast, kitchen towels are often used for drying numerous things, including hands, which may be contaminated. Designating a cutting board, colander and knife for the sole purpose of preparing vegetables is also a good way to reduce contamination.
- According to foodsafety.gov, it is not recommended to use detergent or bleach to clean any produce. Always keep vegetables away from raw meat and other foods that pose a risk of contamination. While washing raw vegetables, cut away any bruised or rotten areas and discard them.
Things You'll Need
- Water
- Vegetable Brush
- Paper Towels
- Dish soap
- Clean sponge
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