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Whether harvested from your Garden or purchased from a
market, fresh produce is now at its peak in availability. Here's
a look at proper techniques for cleaning and preparing produce
that will ensure safe, clean fruits and vegetables while also
keeping as many nutrients intact as possible.
Careful washing is important, not only to remove dirt and
stubborn Garden pests, but also to help remove residual chemicals
used in growing and shipping. And, though we usually think of
animal products when it comes to food-borne pathogens, fruits and
vegetables can also harbor disease-causing microbes.
Though isolated, there have been cases of fresh produce
associated with such pathogens as E. coli, salmonella, shigella
and cyclospora. Soil is a rich source of bacteria and fungi, and
poor agricultural practices such as irrigating with unsanitary
water may introduce parasites and other pathogens. Poor storage
and transportation practices can result in contamination, as can
poor food handling practices by grocers, restaurants and
Consumers in the home. Because so many outbreaks associated with
fresh produce have been traced to produce grown outside of the
United States, the government recently stepped up inspection of
imported produce.
What can you do to ensure fresh produce is safe? The first
step when handling foods, including fresh produce, is to wash
your own hands with warm water and soap for at least 20 seconds.
Foods grown in your own backyard, free of chemical
fertilizers and pesticides, may simply need to be rinsed well
under cool running water. Leaves from spinach and lettuce may
need to be separated and rinsed individually. Broccoli,
cauliflower and cabbage which flower above ground are likely free
of clinging dirt, but may require more scrutiny for bugs. Rinse,
then chop into smaller pieces before rinsing again, looking for
stubborn pests.
The thin wax coating applied to some produce before
transport to market is used to help protect it during shipping
and keep it from over-ripening before it reaches the Consumer.
This coating is not harmful to ingest, but some Consumers prefer
to remove it. To do this, produce like cucumbers, bell peppers,
eggplants and certain squashes can be rinsed with warm water,
and, when appropriate, scrubbed with a brush. Potatoes, yams and
other root vegetables whose skins are not removed before
preparing or serving can also be cleaned using the above method
with a firm-bristled scrub brush.
Experts caution that even convenience packaged produce
should be washed well before eating. Read packages carefully to
determine which products have been thoroughly washed during
the packaging process. Though this may sound like a lot of work,
if it means eating your fruits and vegetables, it's worth it.
For more information, contact your local
Colorado State University Extension office.
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