When should fresh produce be washed?

Fresh produce should be washed before preparation and consumption to remove dirt, bacteria, and pesticides that may be present on the surface. Washing helps to ensure food safety by significantly decreasing the risk of foodborne illnesses. It is particularly important because some pathogens can be harmful if ingested, and thorough washing reduces the likelihood of these pathogens transferring from the produce to your hands, utensils, or other foods during food preparation.

The process of washing is best performed under running water without any soap or bleach, which can leave harmful residues. While it might seem sufficient to wash produce only after cutting or before serving, doing so does not address the contaminants that may have been present prior to cutting. Additionally, simply peeling the produce does not guarantee safety, as pathogens can still be present on the surface and could contaminate the flesh when the produce is cut or peeled. Hence, washing is a crucial step to ensure food safety before any handling or consumption of fresh produce.