AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I live overseas and need to wash by fruit and vegetables very well to get any microbes or bacteria, etc off of them. Most foreigners here add bleach to a basin of water and soak the fruit and vegetables in order to clean them (then rinse them off). I can't help to think that although you are not ingesting the bleach, that it can't be healthy (especially for pregnant women and children, at least). Is there a better way to clean fruits and vegetables? I'm not sure if they use pesticides here but I wouldn't be surprised if the plants are not fertilized w/manure. Also, any specific (like an organic cleaner) cleaning product probably does not exist here. How would you recommend I clean these fruits and veggies?
Answer Hi R,
Believe it or not, the recommended way to clean fruits and vegetables is with clean, potable water.
Bleach is not designed for human consumption unless in very, very small amounts (to disinfect water it is recommended to add no more than 1/8 teaspoon per gallon of water -- that's about 8 eye-dropper drops!) Only when fruits/vegetables have been subject to flooding or other known possible contamination is a stronger solution of bleach recommended -- and then followed by a thorough washing in clean, drinkable water and cooking the fruit/vegetable -- not eating it raw.
