The usual procedure for preparing vegetables is to wash them first, but you can do more harm than good for some species. With modern food cleaning procedures, the practice has become unnecessary for these foods. Read on to find out more.
Pre-Washed Greens
Pre-washed greens are already cleaned in a facility that uses water and a sanitizing agent, two choices being chlorine and hydrogen peroxide. Therefore, they already contain no germs or harmful substances. The sanitizers are highly effective and yet safe to consume at low levels.
By washing these greens, you increase the risk of contaminating them. That doesn’t mean you won’t have to do anything, however.
The arugula or spring mix you bought from the store is safe, but your hands might not be clean enough. We recommend washing your hands with soap and hot water for around 20 seconds before handling the produce. The kitchen sink can also be dirty, so giving it a good wash will always help reduce the risk of contamination.
It’s not only vegetables that get this treatment. Meat today is already cleaned before arriving at the supermarket. It’s worse to wash meat because it spreads more bacteria than vegetables when the water splashes around. The blood and slime won’t reach other ingredients if you cook it immediately.
Ready to Eat
Of course, fresh vegetables must be washed and prepared before consumption, but it’s a time-saver that pre-washed produce doesn’t have this requirement. Your kitchen can remain clean and safer from bacteria this way.
