How to clean bacteria off fruits and vegetables
Posted on March 23rd, 2007 by SusieJ
Here are three ways to wash pesticides off produce, that are backed by science.
Now that my post yesterday, Is Organic Food Healthier, explained that all
produce, organic or not, can contain some chemicals, what is the best and
safest way to wash those pesticides off fruits and vegetables? Think about it —
all produce is covered with micro organisms from soil, fungi, dust and
bacteria-causing germs. And, what about hands of the person who picked, packed
and put the food on the shelves? Did they wash their hands?
Water or A Commercial Cleaning Solution?
The University of Maine Cooperative Extension Office did a study comparing
water and commercial cleaners for fruits and vegetables. Here’s the
results:Fit® washes got rid of roughly the same amount of microbes as distilled
water. Both Fit® and distilled water reduced the level of residual pesticides
compared to the unwashed samples. Both ozone systems—the Ozone Water Purifier
XT-301 and the J0-4 Multi-Functional Food Sterilizer—removed microbes from the
blueberries. However, the distilled water wash was more effective than either
of the ozone washes.
I also found this recipe developed by Susan Sumner, a food scientist at
Virginia at Polytechnic Institute and State University, to clean fruits and
vegetables. Her disinfecting procedure uses white vinegar (or cider vinegar)
and 3 percent hydrogen peroxide (the same as found at the drugstore). These are
nontoxic, inexpensive and work not only on fruit and vegetables but can be used
to sanitize counters and preparation surfaces, including wooden cutting boards,
as well. Here’s the method:Put the vinegar and hydrogen peroxide into
individual dark-colored spray bottles (You might be able to put a clean, new
Sprayer right on the hydrogen peroxide bottle. Spray your produce or work
surface thoroughly first with vinegar and then with hydrogen peroxide. Then
rinse the produce under running water or wipe the surface with a clean wet
sponge.
To learn more, keep reading below
Here is another recipe that is safe and inexpensive, and made from ingredients
you already have in your kitchen. It is a diluted form of hydrochloric acid to
wash off pesticides:Fill your kitchen sink with cold water. Add four
tablespoons of salt and the juice of half a fresh lemon. Soak fruits and
vegetables five to ten minutes (leafy greens two to three minutes and berries
one to two minutes) Rinse well after soaking and use.
What about soap and water? Cornell University studied that one for us. They did
agree that “a detergent solution may remove more bacteria (and perhaps some
pesticide residues, as well), they also caution that soap is not intended for
this use. Once it gets onto some kinds of foods, it is more difficult to remove
than it is from dishes and it can make people sick.” And don’t use bleach
either, for the same reasons.
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