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See how washing produce is a fundamental part of overall food safety. Learn where this simple step fits in the journey from store to table.
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Washing produce is a crucial food safety step that removes dirt, pesticides, and bacteria, reducing the risk of foodborne illness. Always wash produce thoroughly under running water before consumption, even if you plan to peel it.

Detailed Explanation:

Washing produce is a fundamental aspect of food safety because fruits and vegetables can be contaminated with harmful substances during growing, harvesting, processing, and transportation. These contaminants can include soil, pesticides, insects, and bacteria like E. coli, Salmonella, and Listeria. Washing helps to dislodge and remove these contaminants, making the produce safer to eat.

Here's a step-by-step guide to properly washing produce:

  1. Wash your hands: Before handling any produce, wash your hands thoroughly with soap and water for at least 20 seconds.
  2. Rinse under running water: Rinse the produce under cool, running tap water. This is generally more effective than soaking, as the running water helps to carry away contaminants.
  3. Scrub firm produce: For produce with a firm skin, like apples, potatoes, and cucumbers, use a clean produce brush to scrub the surface. This helps to remove dirt and bacteria that may be clinging to the skin.
  4. Remove outer leaves: For leafy greens like lettuce and spinach, remove the outer leaves, as these are more likely to be contaminated.
  5. Dry the produce: After washing, dry the produce with a clean cloth or paper towel. This can further reduce bacteria.

Remember that even if you plan to peel the produce, washing it first is still important. This prevents contaminants from being transferred from the peel to the edible portion when you cut or peel it.

Pro Tip:

Avoid using soap or commercial produce washes unless specifically instructed by the product label. Plain running water is usually sufficient and safer, as some soaps can leave a residue or be harmful if ingested.

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