Linda Dettmer
Linda Dettmer
L eafy greens, tomatoes, sprouts, and berries are some of the top culprits behind produce-caused outbreaks of food-borne illness. Cantaloupe has also triggered its share of scares. But all fruits and veggies still need proper washing to get dirt and pesticide residues off. The following tips will show you how. First, a couple of important warnings:

Never wash uncut produce before storing it. Bacteria needs moisture to grow, so wet produce spoils faster.

Always cut off damaged areas; germs can thrive in those spots.

Leafy Greens: For lettuce, chard, cabbage, spinach, and other leafy greens, toss the outside leaves, where dirt and bacteria are likely to lurk. Separate the remaining leaves and wash individually, rubbing gently to dislodge soil and bacteria. After washing, blot dry with paper towels or use a salad spinner to remove excess moisture.

Tender Produce: Wash plums, peaches, tomatoes, and other soft produce under cool, briskly running water for 30-60 seconds. Rubbing gently with your hands or a nylon scrubber can help remove soil, surface bacteria, and pesticides. Cut away any damaged or decayed areas. Dry thoroughly with clean paper towels.

Herbs: Place herbs and greens with smaller leaves (as watercress and baby spinach) in a clean colander under running water; toss them around to ensure that all surfaces get a good rinsing.


If greens are particularly dirty, loosen dirt and sand by swishing them in a clean bowl of water (not the sink) then rinsing. Dry thoroughly.

Rough-textured produce: Scrubbing is essential for dimply cantaloupes -- which have been linked to recent disease outbreaks -- and gnarly root vegetables. Their uneven textures make it easier for bacteria to attach tightly in little crevices. And when you cut the produce open, the knife blade could transfer nasty bugs from the outside to the inner flesh. To minimize the risk of contaminating your food, scrub with a vegetable brush under briskly running water -- even if you're going to peel it. Dry thoroughly. The same technique can hold for all fruits and veggies with a hard skin or rind.

Source: July 2012