Eating fruits and vegetables daily is essential for good health, but it's crucial to wash them properly. Fresh produce can harbor bacteria, fungi, viruses, and pesticides, as it is often exposed to insects, birds, and dirt during growth. Contamination can also occur during packaging, preparation, or storage. Washing fruits and vegetables helps remove dirt and reduces the risk of consuming harmful matter.
"Soaking Vegetables to Wash Them? Be Careful—The Longer You Soak, the More Toxic It Can Get!"
The safest way to wash produce is by rinsing under cold, running water and rubbing them with your hands to remove dirt, pesticides, and surface germs. Avoid using detergent or bleach, as these chemicals can be absorbed by porous skins, making them unsafe to eat. Vinegar and baking soda can also be used but may alter the taste and texture of some fruits and vegetables if not rinsed properly.
For hard rind or firm skin produce, scrubbing with a vegetable brush is effective. Leafy greens should be separated into individual leaves or florets and rinsed under the tap. Berries should be washed only before eating to avoid reducing their shelf life. Always blot dry or spin-dry produce before storing it in the fridge to prevent germ growth. While washing reduces contaminants, it does not eliminate all germs; only cooking above 60°C (140°F) can fully kill harmful microbes.
