Fruits and vegetables contaminated through various ways before reaching the end user. It can be contaminated by soil, rain, air and pesticide. You can also become contaminated during harvesting and packaging. laundry products properly can help kill germs or harmful bacteria and can help prevent foodborne illnesses.
How to wash fruits and vegetables
- Before washing fruits and vegetables, wash your hands with soap and water until clean.
- Wash fruits and vegetables under running water before preparing or eating, this includes home-grown or purchased in a grocery store or ‘farmer’s market products.
- discard the outer leaves of cabbage and lettuce, but do not stop to wash the inner leaves.
- Avoid fruits and vegetables are washed with soap, detergent, or chemical.
- first wash fruits and vegetables before peeling the skin to prevent the transfer of bacteria and dirt from the surface to peel and cut production.
- Scrub firm produce, such as melons and cucumbers, with a clean brush.
- Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing or eating.
- After washing, dry with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface.
- Use one cutting board for fresh produce and a separate meat, poultry, fish and seafood.
- store raw meat, poultry and seafood in an airtight container in the refrigerator to prevent liquid dripping in fresh raw meat products.
- Avoid using hot water to wash the products. The hot water will make vegetables and fruits to shrivel, hematoma or scald.
- Keep your fruits and vegetables in the refrigerator.
- Discard any product that looks bad or rotten.
- Immerse the product in water, helps the bacteria to spread. Running water is a safer option.
- cooking eliminates 99.999 percent. But if you are going to eat raw vegetables, give them a good wash first.