Tips for cleaning produce
• Thoroughly rinse fruits and vegetables under running water before preparing and serving them.
• When possible, scrub fruits and vegetables with a clean scrub brush or your hands, including produce with skins and rinds that may not be eaten such as potatoes or cantaloupe.
• Wash delicate berries with a kitchen sink sprayer. Use a colander so you can turn the fruit as you spray.
• Remove outer green leaves from items like lettuce or cauliflower before washing.
• Trim the hull or stem from items like tomatoes, strawberries and peppers after washing.
• It is recommended that you not wash packaged fruits and vegetables labeled “ready-to- eat,” “washed” or “triple washed” because it makes it much easier to re-contaminate them.
Each year outbreaks of gastrointestinal illness, such as vomiting and diarrhea, are linked to fruits and vegetables contaminated with harmful bacteria, viruses and parasites. Domestic and imported produce, as well as home-grown fruits and vegetables, have been implicated.
Whether organic or conventional gardening methods are used, produce can become contaminated with illness-causing agents during cultivation, harvest, storage or preparation. Contamination can result directly or indirectly from animals or insects, soil, water, contaminated equipment or improper handling.
Make sure produce from your garden is safe to eat by following these five steps.
1) Select a safe site for your vegetable garden.
Locate vegetable gardens away from manure piles, garbage cans, septic systems and areas where wildlife, farm animals or pets roam. During the gardening season, keep cats, dogs and other pets out of the garden.
Fencing or noise deterrents can discourage many other animals. Remove weeds at the edges of your garden which serve as hiding places for rats and mice. Do not feed wild animals, even birds, near your garden.
2) Do not introduce contaminants while tending your vegetable garden.
Use only potable (drinkable) water in your garden. If your water source is a well, conduct a water test at least once a year to determine if your water meets Environmental Protection Agency (EPA) standards.
The Clallam County Drinking Water Laboratory offers water testing to local residents. Call 417-2258 for more information.
Because many animals can carry microorganisms that can make humans sick, avoid using non-composted manures directly in your garden. Turn your compost pile frequently and manage it in a way that assures that all materials reach temperatures of 140 degrees or more for prolonged periods to kill germs that can make humans ill. If you are applying well-composted manure in spring before planting, allow at least 60 days between the application of the composted manure and harvesting vegetables that will be eaten raw.
3) Use care in harvesting fruits and vegetables.
Wash your hands before handling produce and use clean tools and gloves. Handle produce carefully to avoid bruising and damaging it as these spots allow harmful microorganisms to get into produce and multiply. Shake, rub or brush off any garden dirt with a paper towel or soft brush while still outside.
Put harvested fruits and vegetables in clean and sanitized food-grade containers.
4) Store fruits and vegetables to prevent cross-contamination and growth of bacteria.
It is not recommended that you wash produce before storing it because excess water will encourage the growth of spoilage bacteria. If you choose to wash produce before storage, dry it thoroughly with a clean cloth or paper towel or let it air-dry before storing.
Store perishable fresh fruits and vegetables (like strawberries, lettuce and herbs) in a clean refrigerator at a temperature of 40 degrees or below. Other produce such as uncut tomatoes, potatoes and onions are best stored at cool room temperature. Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry and seafood.
5) Wash all fruits and vegetables before eating them, especially if serving them raw.
No washing method completely removes or kills all microbes that may be present. But rinsing produce with running water significantly reduces the number of microorganisms present and the risk of gastrointestinal illness. (See cleaning tips sidebar)
Pearl of Wisdom
Do not wash produce with soap or detergent. These products can get trapped in pores on the surfaces of fruits and vegetable and become difficult to rinse off. You could ingest these residues and become ill.
And more
For more gardening information, attend the Brown Bag Series at the Clallam County Courthouse. These free educational events are held at noon on the second and fourth Thursday of each month. On Aug. 11, Master Gardener John Norgord will talk about wild berries.
Jeanette Stehr-Green is a WSU-certified Clallam County Master Gardener.
