What is the proper way to wash fruits and vegetables?

“None of our food is sterile; There are always microorganisms, but there are certain types of bacteria that, if ingested, cause illness,” explains Erin DiCaprio, assistant cooperative extension specialist in community food safety at the University of California, Davis campus. "So laundering is one of the best practices to help mitigate some of that risk."

In general, the food supply in the United States is quite safe, but food safety specialists are keeping an eye on certain pathogens, both bacteria and viruses, that have been associated with dangerous outbreaks related to agricultural products. For example, the “E. coli” O157:H7, a bacterium found in the intestines of cattle and other animals, also appears in green leafy vegetables and, if ingested, can cause nausea, vomiting, and diarrhea. Certain age groups, such as the very young and the elderly, are especially prone to developing severe symptoms and life-threatening kidney failure.

"We see several outbreaks caused by viruses in agricultural products," DiCaprio said. “So when we talk about foodborne viruses, it's mainly hepatitis A virus and norovirus. We see those viruses causing several outbreaks in soft berries because these products are often hand-harvested, so we as humans can cross-contaminate those berries during harvest.”

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— gweekr Fri Jul 15 23:23:32 +0000 2011

If you see dirt, grit, or grime on your produce—say, in the grooves of a celery stalk—it's definitely best to get rid of that residue. However, it is also important that you remove dust and other small debris that you may not see, but can also contain harmful germs.

The first fears about the possible transmission of the coronavirus through food were not confirmed, although other viruses can be spread through the dirty hands of other people. So wash any fruit or vegetables you take off the shelves or produce stand, including leafy greens, whole fruits, and raw vegetables. According to DiCaprio, washing does not completely decontaminate a product, but it usually removes between 90 and 99 percent of microorganisms. By eating fewer microbes, we are less likely to get sick.