Most people know they should wash fresh produce, but many still do it badly, according to food safety experts. Skipping the step, or giving fruit and vegetables only a cursory rinse, is not enough to protect against food-borne illness.
Recent outbreaks around the world have been tied to romaine lettuce, cucumbers and melons, showing that produce is a common source of contamination. Food research scientist Amanda Deering of Purdue University says produce should be washed right before it is eaten, because dampness encourages bacterial growth and spoilage.
The recommended method is to rinse produce under cold running water, gently rubbing it with your hands or using a brush for firmer items. The US Food and Drug Administration recommends washing your hands before and after handling produce, and cleaning the outside even when the skin will not be eaten, to avoid transferring contaminants to the inside. Pre-washed bagged salads need no further washing.
Water is sufficient. Soap, bleach and commercial produce washes are unnecessary, and the University of Maine has found that distilled water is just as effective, or more effective, at removing microbes and pesticides. Drying with a clean paper towel or dish towel can remove even more bacteria.