Correct Washing Methods for 4 Types of Fruits and Vegetables
Core Tip: You wash fruits and vegetables every day, but are you doing it correctly?
The "toxic cucumber" incident in Germany drew public attention to the safety of fruits and vegetables. Multiple U.S. studies have found that the fruit and vegetable compartment is the dirtiest area in the refrigerator. Refrigerated leaf lettuce can carry up to 2 million bacteria per gram. According to the latest report from the U.S. "Yahoo Health," thoroughly washing fruits and vegetables before eating can remove the vast majority of bacteria. The following are the washing methods for 4 types of fruits and vegetables summarized by U.S. experts.
1. Fruits and Vegetables with Edible Skins: Such as apples, peaches, tomatoes, and zucchinis.
Washing Method: Rub under running tap water for 30-60 seconds. Dr. Brenda Niemira, chief scientist at the USDA's Agricultural Research Service, states that rinsing with tap water helps remove 98% of bacteria from produce. Stubborn stains can be scrubbed with a vegetable brush or your fingers. However, softer fruits like peaches should not be scrubbed too hard to avoid breaking the skin.
2. Fruits and Vegetables with Peels to be Removed: Such as melons (watermelon, cantaloupe), oranges, and bananas.
Washing Method: Scrub the skin under running tap water for 30-60 seconds using a vegetable brush or a new, unused toothbrush. Dr. Alfred Bushway, a professor of food science at the University of Maine, explains that although the skins of these fruits are generally not eaten directly, they often pass through many hands, and their surfaces (especially in crevices) can inevitably become contaminated with bacteria. When peeling or cutting, bacteria from the skin can transfer to the flesh.
3. Bunched Fruits and Vegetables: Such as various berries and grapes.
Washing Method: Remove the stems from the bunched produce, place them in a colander, and rinse under the tap's running water spray for at least 60 seconds. Dr. Sandria Godwin, a professor at Tennessee State University, notes that drying the fruit with a paper towel can further reduce bacteria.
4. Leafy Fruits and Vegetables: Such as spinach and lettuce.
Washing Method: Remove the outer, older leaves, rinse under cool running water for 30-60 seconds, and then let them dry. Even if leafy greens have been pre-washed before sale, it is best to rinse them with water before cooking.