Washing produce is the best way to reduce your food-borne illness risk. Research has established that dilute white vinegar solution is safe and very effective for killing bacteria found on fresh produce. Official recommendations, however, still advise consumers to use only tap water to remove bacteria and pesticide residues, largely to discourage consumers from buying expensive commercial food washes. Never use detergents, antibacterial soaps or bleach to wash produce.
Vinegar Wash Effectiveness
In 2007 “Cook's Illustrated” magazine set out to find the best way to wash produce. They tested four different approaches to cleaning both pears and apples: washing with antibacterial soap then rinsing, washing with 1:3 vinegar solution then rinsing, rinsing in water and scrubbing with a vegetable brush and just rinsing with pure water. Scrubbing removed 85 percent of the bacteria – slightly more than plain water – but the dilute vinegar wash worked best, removing 98 percent of bacteria without any scrubbing. Researchers at Tennessee State University’s Institute of Agricultural and Environmental Sciences also found vinegar produce wash to be effective.
Using Vinegar Wash
Jack Bishop, “Cook’s Illustrated” editor, says after the magazine’s produce wash research project he now uses dilute vinegar solution – 1 cup vinegar and 3 cups water – in a spray bottle. When cleaning an apple he gives it about six sprays, just enough to coat the surface, then rinses in water to remove the vinegar and bacteria residue, calling the entire process “a 30-second, 50-cent investment." But the vinegar-spray technique works best for smooth-skinned fruits and vegetables. Broccoli, kale, spinach and lettuce leaves are best soaked in vinegar solution, which requires more vinegar and a larger bowl – or your kitchen sink. If you do briefly soak broccoli or other vegetables or fruits in the sink, after rinsing your produce thoroughly scrub your sink, to remove any residual bacteria.
Using Water
The University of Maine recommends using distilled water in a spray bottle to clean produce, and found it as effective as a commercial food wash for removing microbes on the surface of produce -- other research found commercial products slightly better. In Maine’s research, both distilled water and commercial food wash reduced residual pesticides compared to unwashed produce samples. The U.S. Food and Drug Administration advises you wash produce in clean potable water – plain old tap water – before eating raw vegetables or preparing other vegetables for cooking.
FDA Protocol
The FDA produce-washing protocol begins with washing your hands in hot soapy water – for at least 20 seconds – both before and after preparing food. Also thoroughly clean counter tops, cutting boards and utensils before and after cleaning, cutting and chopping each food item. Clean produce just before eating, too – not when you bring it home – to preserve its quality. Wash all produce before preparation, including produce you plan to peel. Scrub thick-skinned fruits and vegetables, such as carrots, potatoes and melons, with a vegetable brush, but place fragile produce, like raspberries, in a colander and spray with distilled water. Soak produce with “nooks and crannies” in cold clean water for several minutes. Dry washed produce with a clean paper towel, to remove more contaminants, and refrigerate immediately. Don’t open and rewash packaged produce labeled “ready-to-eat,” “washed” or “triple washed.”
References
- National Public Radio; What Does It Take to Clean Fresh Food?; Allison Aubrey; September 2007
- Colorado State University Extension; A Closer Look at Produce Washes; ed. Mary Schroeder, et al.; Winter/Spring 2005
- FoodSafety.gov: Tips for Fresh Produce Safety
- University of Maine Extension; Best Ways to Wash Fruits and Vegetables; Kristi Crowe, et al.
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