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FAQ about Washing Fruits & Vegetables
Question: “How should we thoroughly wash our fruits and vegetables? Do I need to wash my produce if I am going to peel it? What about organic produce?”
Food safety is especially important for cancer patients with low immunity, as well as the general population. Food contamination can occur in fresh produce, hence, it is recommended to thoroughly wash them before consuming.
According to the Agri-food and Veterinary Authority of Singapore (AVA), the amount of pesticides used in fresh produce are within safe limits to protect consumers. However, it is still recommended to wash all produce, regardless of whether it is organic or not. This is because organic produce can still pick up microorganisms present in the soil or during handling.
There are many different methods of washing your vegetables seen on the internet; from using vinegar, to baking soda, and commercial vegetable washes. Which is the most effective?
According to AVA, a 30-second rinse followed by a 15-minute soak, and a final rinse will help to remove a significant portion of pesticide residue. When rinsing, gently rubbing the surface and paying more attention to the base of vegetable stems can also help in the removal of dirt. For root vegetables, it should be scrubbed before rinsing and soaking in water to remove dirt from its surface. Commercial vegetable washes and vinegar are not necessary.
Peeling the skin of fruits can be effective in eliminating pesticide residues, however, if washed thoroughly, it is safe to consume fruits with their skin. If, however, you are going to peel your fruits and vegetables, it is still recommended to wash it as bacterial from the surface can transfer onto your knife while peeling, and contaminate the inside of the fruit.
Overall, rinsing and soaking your fresh produce in water is effective and sufficient!
References:
https://blog.aarp.org/bulletin-today/8-myths-about-washing-your-produce
https://www.sfa.gov.sg/food-for-thought/article/detail/how-long-to-wash-vegetables