However, no one is safe from bacteria, parasites and viruses that can cause food poisoning. To minimize the risks, you must ensure the safety of your food. Here are 6 tips from Health Canada to properly handle and wash your fruits and vegetables.
Bruised fruits and vegetables
Cut and discard all bruised or damaged parts of fruits and vegetables as harmful bacteria can develop. Be sure to clean your knife with warm, soapy water before reuse.
Avoid the proliferation of bacteria
Wash fruits and vegetables thoroughly under cool running water, even if you intend to peel them. This helps prevent the proliferation of bacteria that may be present. (This is a general safety tip that may not always apply, for example, you do not have to wash a banana before peeling it.)
No need for special soap
Use a clean vegetable brush to scrub firm fruits and vegetables such as oranges, melons, potatoes and carrots. It is not necessary to use a special soap to wash fresh fruits and vegetables.
What are the deciduous trees to wash?
It is not necessary to wash ready-to-eat, packaged and pre-washed leafy vegetables before eating. On the other hand, previously cut and pre-washed leafy vegetables that are sold in open bags or containers should be washed before being eaten.
Attention to the cutting board
Use a cutting board for fresh fruits and vegetables and another board for raw meat, poultry, fish and seafood.
Place peeled or cut fruits and vegetables in another plate or other clean container to prevent cross-contamination.