Should we be sanitizing our strawberries? Experts weigh in on the right way to wash fruits and veggies.
In these challenging times, it's no surprise that TikTok videos showcasing grocery hauls have gone viral. These videos, with their millions of views, often feature influencers aesthetically arranging fruits and veggies in sinks, piece by piece, and then adding various "sanitizing" products. From baking soda and vinegar fizzes to specialized vegetable soaps and even expensive electronic purifiers, these influencers are taking fruit and veggie cleaning to a whole new level.
But is this deep-cleaning ASMR approach really necessary? And what about those of us who barely remember to give our pears a quick rinse?
For Rebecca Scurr, a fourth-generation operator of Piñata Farms in Queensland, these fruit-washing videos are a cringe-worthy sight. She shares her insights with her 26,000 TikTok followers, offering a unique perspective on the world of fruit selling.
"Even resilient fruits like apples won't benefit from being washed and then stored," she explains. "And for softer fruits like strawberries or raspberries, washing them before eating can significantly reduce their shelf life."
Scurr understands the allure of creating aesthetically pleasing content, but she believes that much of the fruit-washing advice on FruitTok lacks practical sense.
Professor Enzo Palombo, an expert in food microbiology and gastroenteritis viruses at Swinburne University of Technology, offers a more balanced perspective. He advises caution but warns against paranoia. While concerns about bugs, dirt, and pathogens like listeria and salmonella are valid, Palombo reminds us that our bodies are designed to handle these within reasonable limits.
Scurr assures us that Australia has stringent regulations in place to protect consumers from pesticides and diseases, especially for major retailers.
Dr. Rozita Vaskoska, who leads the CSIRO's Microbial Food Systems group, agrees that caution is always recommended. "Sometimes random things can happen," she says, emphasizing the importance of taking preventive measures.
Vaskoska recommends rinsing produce under cold running water just before eating or cutting. This includes fruits and vegetables with skin, as the surface bacteria can move inside during the cutting process, as seen with rock melons, which have been linked to listeria outbreaks.
Rock melons, with their rough skin, are particularly challenging to clean thoroughly. They should be rinsed again and even scrubbed with a clean dish brush before consumption. Bean sprouts, salad mixes, and tightly packed vegetables like bok choy or cos lettuce, which can trap dirt in their crevices, also require thorough rinsing.
Palombo highlights the risks of soil contamination during the growing process, where additives like chicken manure can cause rare infections. He also raises concerns about supermarket shelves, where customers handle produce without considering where their hands have been.
Cooking vegetables, according to Palombo, eliminates most disease-causing concerns, as temperatures of at least 60°C kill most viruses and common bacteria like E. coli and salmonella. Vaskoska reiterates the importance of rinsing before cooking to reduce chemical hazards.
While recent concerns about pesticides, particularly in blueberry farming, have been raised, Vaskoska assures us that all chemicals used by the industry are regulated, and some residue is allowed on fruits at safe levels.
When it comes to Palombo's number one rule for healthy fruit preparation, it's surprisingly simple: wash your hands. He believes that if people followed this rule consistently, 99% of the problems would disappear.
As for the deep-cleaning methods popularized on the internet, Vaskoska acknowledges that some approaches have shown slight changes in certain pesticides or bacteria. However, she cautions that these methods may not be effective across the board. For example, while baking soda has been found to degrade some pesticides on apple skin, it may not be as effective in removing residues that have penetrated the peel.
Studies comparing different home-wash methods, such as baking soda, lemon, and various vinegars, on lettuce have shown varying results. Rice vinegar removed the most pesticides on average, but the effectiveness differed across different types of pesticides. Tap water, in some instances, was more effective than rice vinegar and baking soda.
When it comes to microorganisms, another study on lettuce found that while washing leaves in water removed a significant amount of bacteria, it did not eliminate all risks. Vaskoska believes that completely sterilizing produce is not feasible without extensive heating and boiling, and even then, it may not be desirable due to potential positive health effects from exposure to the natural plant microbiome.
Palombo agrees that baking soda or vinegar can provide a deeper clean, but they may also alter the texture and quality of fruits and vegetables due to their acidic or alkaline nature.
Specialized fruit and vegetable cleaning products often make bold claims about their antibacterial powers, but Palombo cautions that evidence to support these claims is often lacking.
While awareness of risks is important, Palombo warns against paranoia and alarmism. "Nothing is perfect," he reminds us. "Don't be swayed by products promising perfection."
So, the next time you're handling your fresh produce, remember to give it a good rinse, wash your hands thoroughly, and perhaps consider the wisdom of these experts. After all, a little caution goes a long way in ensuring our food safety.
