There are 11 to 13 million cases of food-borne illnesses every year in Canada. This number could be slashed by 85% with safe food handling practices alone. Registered Dietitian Katelynn Maniatis offers some guidance on how to properly wash and prepare your produce.
Wash the pre-washed? Recommendations indicate that ready-to-eat, bagged, pre-washed leafy greens do not need to be washed again before eating. However, pre-cut or pre-washed leafy greens sold in open bags or containers should be washed before eating. Use cool water and rinse until the water runs clear.
Beware of top offenders. Certain foods pose a higher contamination risk for e-coli and salmonella, including mung bean sprouts and alpha sprouts. When buying these foods, make sure they are very fresh and packaged in enclosed containers or bags. Wash them well under cool running water and store them in the fridge.
Brush it off. For produce with ridges or a hard rind, it’s a good idea to use a produce brush to get into the nooks where bacteria can linger. Foods like lettuce and celery can be rinsed without a brush, but it’s important to remove each stalk and leaf and wash it separately by gently rubbing it with your fingers under cool water.
Wash before peeling. Even if you plan on peeling a fruit or vegetable, be sure to wash it beforehand. That will help prevent the transfer of bacteria from the outside to the inside, especially if you’re using a knife.
Keep tools clean. It’s important to use warm soapy water for utensils, separate cutting boards for different foods and wash your hands often when preparing food.
Store properly. Maniatis recommends keeping your fridge at 4 degrees celcius and your freezer at minus eighteen degrees celcius to ensure food stays fresh and no harmful bacteria can grow on it.
