- A solution of one-part vinegar and three-parts water kills approximately 98 percent of the bacteria found on fresh vegetables, according to a study conducted by Cooks Illustrated. To clean with vinegar, fill a clean spray bottle with 1 cup of vinegar and 3 cups of water. Spray vegetables enough to coat the surface and then rinse with cold water. For vegetables that do not have a smooth surface, such as lettuce or broccoli, try soaking the leaves or stems in a vinegar solution for two minutes and then rinsing with cold water.
- Water either with or without a scrub brush removes about 85 percent of the bacteria present on the surface of firm vegetables, according to the Cooks Illustrated study. To clean leafy vegetables with water only, separate and rinse leaves individually. To go a step further, use distilled water to reduce the risk of bacteria being present in the cleaning water.
- Before washing fresh vegetables, remove any bruised or otherwise damaged areas. Avoid cross-contamination by only washing one vegetable at a time and cleaning kitchen utensils and cutting boards before using them to prepare another vegetable. The FDA asserts that drying vegetables with a paper towel or clean kitchen cloth will help remove additional bacteria. Pre-washed bagged vegetables do not require washing.
- The FDA recommends that consumers avoid washing fresh vegetables with soaps or detergents. Also, you should avoid commercial vegetable washes. You should not use bleach solutions to wash fresh vegetables, according to the Colorado State University Extension.
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