Summer time gives us the opportunity to enjoy lots of fresh fruits and vegetables.  It is important to remember to wash our produce before consumption.  Traditional cleansing of fruits and vegetables by washing with tap water is still the best method of removing contamination.

To properly clean produce, first make sure your hands are clean.  Then, scrub the produce with plain water and a vegetable brush when possible.  Produce sprays or dip solutions are now available to shoppers, and while they are designed to remove unwanted residues, they are not marketed to remove bacteria.

There is no data to support anti-bacterial claims.  If a produce wash makes an anti-bacterial claim, the EPA considers it a pesticide.  Currently, none of these products are registered to remove, reduce, or control bacteria.  Tap water is still the best choice.

Produce can easily become cross-contaminated from many sources.  Bacteria lives on towels, cutting boards, counter tops, utensils and other kitchen areas; thus the need for frequent sanitation.  Other produce pointers include:

* Wash fruits such as oranges, cantaloupes and watermelon before slicing.  Cutting can cause bacteria on the peels to cross to the insides of the produce.

* Do not wash produce with bleach or soaps since some fruits and vegetables can absorb liquids which could taint the taste of the product.

* Pre-packaged salad mixes are designed to eat directly from the bag.  Most bagged salads are labeled “pre-washed” or “ready to eat” and do not require another wash.  However, it won’t hurt the salad to be washed again.

* Wax coatings, used on some produce to retain moisture and to maintain fresh quality, can be cut off.

Some people may worry about pesticide residues, but the health benefits of fruits and vegetables outweigh the possible presence of pesticides.  Pesticides are strictly controlled by the FDA, USDA, and EPA.  If any residue remains on produce, it should be well under the regulations.  Some pesticides are also water soluble and do come off with water.

To avoid the issue altogether, some may choose organic produce.  Some may feel the produce is safer without the presence of any commercial pesticide control.  Actually, the quality of organic versus commercial produce is about the same.

When choosing produce, stay away from bruised or moldy fruits and vegetables.  Store your purchases in the refrigerator to maintain quality and freshness.

For more information about purchasing, cleaning and storing produce, please call Kim Miles, County Extension Agent – Family & Consumer Sciences at 325-646-0386.