7 Tips for Cleaning Fruits, Vegetables

From the Food and Drug Administration (FDA) Web site

FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice both in the store and at home. In addition, follow these recommendations:

• Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
• Cut away any damaged or bruised areas before preparing or eating.
• Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
• Wash produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
• Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
• Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
• Throw away the outermost leaves of a head of lettuce or cabbage.

For More Information

• Foodborne Illness
• Produce Safety
• Produce Safety – Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices (PDF – 3641KB)
• Foodborne Illness: What Consumers Need to Know
• 2011 Estimates of Foodborne Illness in the United States
• Tips for a Healthy Family Reunion

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• Conventional Producers Pressure USDA To Tone Down Annual Report on Pesticide Residues (organaholic.com)
• Top 15 Least Contaminated Produce (abcnews.go.com)