Maintaining proper hygiene when consuming fruits and vegetables is essential to minimise exposure to harmful substances and pathogens. This short article explains hygiene and effective cleaning methods, and the implications of peeling produce.
Washing Fruits and Vegetables
Thoroughly washing fruit and veg under running water is a fundamental step in reducing dirt, bacteria, and some pesticide residues. For firmer produce like apples, using a brush can help remove contaminants, while delicate items like berries should be gently rinsed.
Avoid using soap, detergents, or commercial produce washes, as their safety and efficacy have not been thoroughly evaluated. Discarding the outer leaves of leafy vegetables can further reduce exposure to residues.
To peel or not to peel?
Peeling fruits and vegetables can effectively reduce pesticide residues, particularly when washing is insufficient. However, this practice removes the nutrient-rich skins, which are valuable sources of fibre, vitamins, antioxidants, and minerals. Therefore, peeling should be considered only when contamination is a significant concern, as the nutritional loss will be significant. My personal recommendation is to clean, not peel.
Utensils and food safety
Using clean utensils and cutting boards is equally important when handling fresh produce. Cross-contamination can occur if knives, peelers, or cutting boards previously used for raw meat or unwashed produce are not properly cleaned before use. To maintain hygiene:
- Always wash knives, peelers, and cutting boards with hot, soapy water after each use.
- Use separate boards for fresh produce and raw meat to prevent bacterial transfer.
- Store washed and cut produce in clean containers to avoid recontamination.
Remember, proper hygiene doesn’t mean obsessing over “clean”. Wash, handle with loving care, and enjoy your fruit and veg!