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I soak my produce in a combination of 1 cup water, with 1 tablespoon vinegar and 1 tablespoon of lemon juice. Then after that I soak in plain water and drain. Citric acid and acetic acid will both help kill germs and help get lipid soluble chemicals, (pesticides,) off the produce. After that I drain, and place a clean cloth into a bowl to soak up any moisture, then put the produce in the bowl.
Even cooking the food isn’t enough in many circumstances, because some food poisoning isn’t caused directly by microbes, or is caused by microbes with spores that can survive being cooked. Microbes multiply in the bad food and produce toxins as a byproduct, or they use hardy spores to multiply instead of dividing. Even if you thoroughly cook the food to kill the microbes, that doesn’t eliminate the nasty toxins or spores they left behind.
Botulism is a good example. Botulism is caused by the botulinum bacteria, but the bacteria itself isn’t harmful. It’s only because the bacteria produces a potent neurotoxin that causes paralysis. Cooking food that was infected with botulinum isn’t enough to eliminate the risk of botulism, because heat doesn’t destroy the neurotoxin.
Or hell, there are microbes that can tolerate temperatures that most food safety standards would consider safe. For example, there is a microbe found in starchy foods that causes something called Fried Rice Syndrome. The spores aren’t killed at boiling temperatures, (which is the temperature you cook rice at), so they can multiply even after the rice is fully cooked. It’s called Fried Rice Syndrome because it’s most frequently seen when people order Chinese takeout for dinner, leave it sitting out on the counter, reheat it a day or two later, (thinking that the heat will kill any microbes and make it safe again), and then suddenly their liver is fucking shutting down. Because the spores weren’t killed when the food was cooked, had time to bloom while sitting out on the counter, and have now thoroughly infected the food.
That’s part of what makes food safety standards so important. They aren’t just focused on what is safe after cooking, because they can’t trust that all foods are cooked well enough to be safe.
At this point companies all over the world are just sending bad batches of food to the USA.
If only it was possible to verify the quality of food before people eat it…
Cook from scratch as much as possible and wash produce with specialized soap.
“Wash your lettuce with bleach”
-Trump (probably)
Lol no, but they do make veggie soap. We used it when I lived in India and it was recommended.
Got a recommendation on the special soap?
I soak my produce in a combination of 1 cup water, with 1 tablespoon vinegar and 1 tablespoon of lemon juice. Then after that I soak in plain water and drain. Citric acid and acetic acid will both help kill germs and help get lipid soluble chemicals, (pesticides,) off the produce. After that I drain, and place a clean cloth into a bowl to soak up any moisture, then put the produce in the bowl.
Just look for produce wash at the grocery store.
The answer is do not do that and cook your food.
Even cooking the food isn’t enough in many circumstances, because some food poisoning isn’t caused directly by microbes, or is caused by microbes with spores that can survive being cooked. Microbes multiply in the bad food and produce toxins as a byproduct, or they use hardy spores to multiply instead of dividing. Even if you thoroughly cook the food to kill the microbes, that doesn’t eliminate the nasty toxins or spores they left behind.
Botulism is a good example. Botulism is caused by the botulinum bacteria, but the bacteria itself isn’t harmful. It’s only because the bacteria produces a potent neurotoxin that causes paralysis. Cooking food that was infected with botulinum isn’t enough to eliminate the risk of botulism, because heat doesn’t destroy the neurotoxin.
Or hell, there are microbes that can tolerate temperatures that most food safety standards would consider safe. For example, there is a microbe found in starchy foods that causes something called Fried Rice Syndrome. The spores aren’t killed at boiling temperatures, (which is the temperature you cook rice at), so they can multiply even after the rice is fully cooked. It’s called Fried Rice Syndrome because it’s most frequently seen when people order Chinese takeout for dinner, leave it sitting out on the counter, reheat it a day or two later, (thinking that the heat will kill any microbes and make it safe again), and then suddenly their liver is fucking shutting down. Because the spores weren’t killed when the food was cooked, had time to bloom while sitting out on the counter, and have now thoroughly infected the food.
That’s part of what makes food safety standards so important. They aren’t just focused on what is safe after cooking, because they can’t trust that all foods are cooked well enough to be safe.
All great information - but my point is that produce wash isn’t any more or less effective than just rinsing the thing in water.
That’s all, the idea that it’s specialized soap is sort of silly - do not wash produce in soap, is my point.
Edit: I should say, I’m usually too paranoid to eat something that’s been cooked and left out for over a night - but that’s just me.
No, I’ll keep eating fresh fruits and vegetables and not cooking them
Great, let me know how that works out for you.
https://a.co/d/0eTHOflV
That’s the one I use, sorry for Amazon link