FDA approved tips to wash and clean veggies in the right way

Are you someone who prefers washing the fruits and veggies under running water before using, but are you doing it in the right way? Well, in most Indian households fresh produce is either cleaned under running tap water or soaked with a dash of salt, but is it enough to rule out the presence of bacteria, pesticides to keep foodborne diseases at bay. Well, here are some essential tips suggested by the FDA (U.S. Food and Drug Administration) to follow before consuming or cooking fruits and veggies. Read on to find out…

There’s no denying that cleaning and washing veggies and fruits in the right way before consuming is essential as it helps in reaping the benefits of fresh produce and keeps food borne ailments at bay.

According to FDA expert on foodborne illness, Glenda Lewis: “There are several ways in which fresh produce can become contaminated. Right from the growing phase the produce may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After the produce is harvested, it passes through many hands, which in a way increases the risk of contamination.” Food can also get contaminated even during the purchasing, storing or during food preparation. So, here are some expert approved ways to clean veggies and fruits at home’

Even during the process of washing, fresh produce is prone to contamination and here’s a way to deal with that! As per the FDA guidelines wash your hands for atleast 20 seconds with warm water and soap before and after preparing fresh produce.

The best way to clean the fresh produce is by gently rubbing them under running water, in case of melons and harsh fruits and veggies you can also use a gentle vegetable scrub to clean the external surface.

Always ensure that you cut out the damaged and bruised parts of veggies and fruits before consumption or cooking.

Always rinse the fresh produce before peeling or cutting, this saves the fresh produce from bacteria, pesticides and dirt. Doing this also ensures that the bacteria does not pass on to the knief.