Sanitizing Veggies and Fruits

 

Although viruses do not grow on food but raw vegetables and fruits can be a good carrier for them. So here are some dos and don’ts for sanitizing fruits and vegetables – 

 

• DON’T place fresh produce directly on the kitchen counter
• DO wash your hands with soap and water for a full 20 seconds
• DO use just cold water - and give each fruit or veggie a thorough rinse for at least 30 seconds before consumption, even if you’re planning to peel it and/or cook it 
• DON’T use hot water, as it can provide a pathway for microorganisms to slip inside the item
• DON’T use soap/cleansing agent because many fruits and vegetables are porous and may facilitate seeping of the soap/cleansing agent inside it leading to stomach distress upon consumption
• DO consider giving the fresh produce a baking soda bath 

 

Washing Technique -

• Before sanitizing lettuce, cabbage or similar leafy greens, remove the outer layer of greens 
• Peel-off the leaves from other fruits and vegetables too before cleaning
• Use a vegetable brush during the cold water rinse to scrub the surface of apples, potatoes, carrots, and other hard fruits and vegetables 
• For soft items like berries, tomatoes, and mushrooms, use your hands to firmly rub the item while it’s being rinsed.
•  

Baking Soda Bath Technique -

• Clean and sanitize your kitchen sink 
• Fill it with cold water and a teaspoon of baking soda
• Immerse your fruits and vegetables and let them soak for 12-15 minutes
• Scrub hard items and those with rinds with a vegetable brush 
• Thoroughly dry all items before eating

 

A few preventive steps would ensure that veggies and fruits are sanitized before they reach your table.