COVID-19 Safety: Best Practices for Cleaning Fruits and Vegetables at Home

The US Department of Agriculture has stated that "it’s better to take precautions and protect yourself from any danger." Each type of vegetable and fruit, according to professionals, has its own washing or cleaning process. As for green vegetables, it is enough to fill a large bowl with water and immerse the vegetables in it; then spin them to dislodge any grain, then wait a minute for the sand to settle at the bottom of the bowl, before placing the vegetables in a colander and rinsing them again with cold water or using a sprayer. The goal is to remove the waste well, since this type of vegetable grows in the ground.

For green beans, asparagus, cucumbers and grapes, it is recommended to rinse them under a high-pressure water jet, while rubbing them with your hands, then let them dry in a clean colander if necessary.

For soft products such as tomatoes, ripe stone fruits and berries, rinsing under a constant but low-pressure water jet could help keep them clean and healthy. They should then be spread out on a clean towel or paper towels to dry so they don’t get crushed.

Food scientist Harold McGee wrote in his book "On Food and Cooking" that "soapy water and commercial washing products are more effective than water alone. According to his thesis, "washing can reduce microbial populations by a hundredfold, but it is impossible to eliminate all microbes from uncooked lettuce and other products."

Microbes can escape even strongly chlorinated water by hiding in the microscopic pores and cracks in plant tissues. According to his explanations, raw salads are therefore not recommended for people who are particularly vulnerable to infections.