How should fresh produce be washed before use?

Washing fresh produce under cool running water is the best practice to ensure safety and cleanliness. This method effectively removes dirt, bacteria, and pesticide residues without damaging the produce. Cool running water is gentle enough to avoid bruising or breaking the skin of fruits and vegetables, while still being effective at washing away contaminants.

Soaking in a vinegar solution can be misleading because although vinegar has some antimicrobial properties, it may not be effective against all pathogens, and soaking can lead to the production of a watery solution that may allow bacteria to remain on the surface of the produce. Running vegetables under warm water, while it may feel more comfortable, can inadvertently promote the growth of bacteria due to temperature variance and does not enhance the cleaning process compared to cool water. Lastly, washing with soap and water is not recommended for fresh produce because soap can leave residues that are unsafe to consume; it is formulated for cleaning dishes and not intended for food use.

Thus, using cool running water aligns with food safety guidelines and effectively cleans produce, making it the correct approach.