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Avoid Many Food-Based Pathogens and Wash Produce Before Cutting

It’s worth the reminder: always wash every fruit or vegetable before slicing into it. This goes for produce with inedible peels, too, including avocados, grapefruit, melons, and squash.

Why does it matter if you wash a fruit or vegetable if you’re not going to eat the rind or peel or skin anyway?

Because, foodborne pathogens like listeria don’t live inside the undamaged piece of produce; they travel from the skin to the fruit on the knife blade as it pierces the outside. Now the flesh of the fruit or vegetable is contaminated, and the eater could get sick.

If that produce is conventionally grown, that knife blade could carry toxic pesticide residue onto your food as well.

Even organically grown produce picks up dirt and grime on its way from the field to your kitchen and should be cleaned before slicing.

I always use a veggie wash to help break down and remove dirt, pesticides, and pathogens from all fruits and veggies before cutting, cooking, or serving. It’s a good habit to get into.

Posted in: Living naturally

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