Sanitizing Veggies and Fruits

By Foodism Team

16

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.

 

 

Welcome to Foodism

Forgot your password? Reset it here

Forgot your password?

Type your email and we will send you another one

Forgot your password? Reset it here