Think about it: fresh produce is a raw product, grown in dirt, which is handled by lots of people before it ever gets into your kitchen. Before it arrives and after it leaves the shops, bacteria in the produce can be transferred from dirt residue, or from any of the people handling it, and this includes organic products. Therefore, experts advise that to ensure the safety of your produce it’s important to wash it well and use the proper techniques to do so. Even if you think your fruit is safe because of its tough skin, as with bananas or melons for example, it’s better to be safe than sorry and remove any dirt, pesticides or bacteria by washing it, as the flesh of a melon can be contaminated by salmonella on the rind.
However, bags of mixed salads that are pre-washed are the exception to the rule. In other cases, make sure you wash your hands thoroughly, using warm water and soap, for at least 20 seconds before and after handling food. Then scrub the produce with your hands or a vegetable brush, to remove potential bacteria in all the grooves and crevices. All you need is cool water for effective results. Experts also recommend using towels over sponges to clean your knives, chopping boards, work surfaces, plates with soap and water to prevent contamination, as sponges cling to and spread bacteria.
Finally, if you are preparing food for young children, pregnant women, older adults or anyone with a weakened immune system, you should be particularly careful about preparing their food, and, in every case, the Food Standards Agency recommends that you store perishable fruit and vegetables (such as strawberries, lettuce, herbs and mushrooms,) and pre-cut or peeled produce in a clean refrigerator kept at between 0°C and 5°C to maintain quality and safety.