Washing produce removes dirt, pesticides, and harmful bacteria like E. coli and Salmonella, significantly reducing the risk of foodborne illness. This simple step helps protect you and your family from getting sick.
Produce, whether grown locally or shipped from afar, can come into contact with various contaminants during its journey from the farm to your table. These contaminants include soil, animal waste, pesticides, and bacteria. While some of these contaminants are harmless, others, like E. coli, Salmonella, and Listeria, can cause serious foodborne illnesses.
Washing produce helps to physically remove these contaminants from the surface of the fruits and vegetables. The act of rinsing under running water dislodges dirt, debris, and a significant portion of the bacteria present. While washing doesn't eliminate all risks, it drastically reduces the number of harmful microorganisms that could potentially make you sick.
For produce with a thick skin, like melons or avocados, washing is still crucial. Even though you don't eat the skin, bacteria on the surface can be transferred to the edible portion when you cut into it. Therefore, always wash produce thoroughly, regardless of whether you plan to eat the skin or not.
Don't use soap or commercial produce washes unless specifically instructed by the manufacturer. Plain running water is usually sufficient. For items with nooks and crannies, like broccoli or lettuce, consider soaking them in cold water for a few minutes before rinsing to help dislodge dirt and insects.