How to Sanitize Fruits and Vegetables

With the dangers of E-coli and other germs found on fruits and vegetables, it's important to sanitize produce properly. This is especially true for green leafy vegetables grown close to the soil and fruits eaten with the peeling on. A few minutes of special care will guarantee your fruits and vegetables are safe to eat.

Things You'll Need

• Clean and sanitized knives and cutting boards

Instructions

1. Purchase fruits and vegetables from the grocery store that are free from bruises, cuts or insect bites. These conditions allow microorganisms to grow more rapidly. Use the same standard for home grown produce.

2. Store fruit and vegetables in the refrigerator before handling. This slows down the growth of any bacteria that may be present. Fruits that need to ripen naturally like bananas and kiwi should not be placed in cold storage.

3. Place all cut fruits and vegetables back in the refrigerator if you aren't going to use them right away. Cutting can allow bacteria to grow.

4. Wash all fruits and vegetable before cutting even if you do not eat the rind or skin. Bacteria from the skin can creep on to cut surfaces.

5. Clean fruits and vegetables with a brush and warm water if they have a tough skin. Do not use soap as it may leave a residue. Soak things like lettuce in warm water and rinse in warm water.

6. Properly clean all utensils to be used in the preparation of fruits and vegetables. After washing knives and cutting boards soak in a solution of one tablespoon of bleach to one gallon of warm water for a few minutes. Let air dry.

7. Blanch fruits and vegetables by dropping them into boiling water for one minute. This will further decrease the possibility of microorganisms on the surface of the produce.

Tips & Warnings

• Blanching fruits and vegetables will cause some varieties to get soggy. Use this method only on produce that can handle it or will be cooked before consuming.

• Persons with weakened immune systems should not eat raw fruits and vegetables.