UNIVERSITY PARK, Pa. -- One of the first lessons we all learn is to wash carefully before every important event. That same logic should be applied to washing produce carefully before using it, says a horticulture specialist in Penn State's College of Agricultural Sciences.

"Almost all fruits and vegetables pick up some dust, soil and other foreign particles as they're being harvested, handled, packed and shipped," says Peter Ferretti, professor of vegetable crops. "Produce also can have trace amounts of chemicals, bacteria, fungi and other microbes lurking on the outer tissues that can be reduced to harmless levels by washing.

"Washing in slightly warm water, about 10 degrees higher than the temperature of the produce or the room, also brings out the flavor and aroma of whatever fruit or vegetable you are preparing," he adds.

Some factors to consider:

--Temperature. Ferretti says all firm fruits and vegetables -- such as apples, pears, tomatoes, peppers, cucumbers and avocados -- should be washed in water between 80 and 110 degrees Fahrenheit. "If it hurts your hand, it's too hot," Ferretti warns.

--Scrubbing. Ferretti recommends holding the firm types of produce under running water and scrubbing over and over with your hands, like a surgeon washing up for surgery. "The produce -- especially tomatoes and peppers -- often will squeak when it's clean," Ferretti notes.

--Spraying. The best method for washing very ripe fruits or fragile berry fruits, such as strawberries, raspberries, blackberries and blueberries, is to use the sink sprayer to rinse the fruit with warm water. "Use a colander so you can gently turn and tumble the fruit as you spray," Ferretti says.

--Immersion. If you don't have a sink sprayer, berries and soft fruit should be placed in a wire basket or colander and immersed into a 5- to 8-quart pot of warm water. "Swish it up and down three or four times, change the water in the pot and repeat up to two more times or until the water remains clear," Ferretti instructs. "Soft fruits must be immersed very quickly; if the fruit is allowed to absorb too much water, the fruit loses flavor, texture and aroma."

--Drying. Ferretti recommends drying all fruit immediately, either by using paper towels or by air-drying with a fan. Greens, such as spinach, chard, kale and collards, should be cooked while wet, immediately after washing.

--Cold Water Washing. Ferretti says produce used in salads, such as lettuces, radishes, carrots, etc., should be washed in the coldest tap water available to maintain crispness. "To get maximum crispness, immerse the greens in a mixture of ice cubes and water about a half-hour to an hour before serving," he says. "Don't keep it in the ice/water mixture longer than an hour because nutrients can be lost in the process."

Ferretti points out it's not necessary to wash some types of produce, particularly onions, garlic, bananas and some citrus fruit that are protected by outer skins that must be peeled. Citrus fruit usually served by cutting through with a knife, such as lemons, limes and grapefruit, should be washed before cutting.

Roots and tubers such as potatoes, turnips and sweet potatoes should be sprayed off and scrubbed vigorously. Ferretti also recommends using soap to wash the rinds on larger fruits such as watermelon, cantaloupe and other melons, before cutting into the rind. "It's best to cut off the rind of a melon before serving," he says. "Otherwise cross-contamination of food-borne pathogens can occur."

Ferretti points out that cooks and kitchen helpers should be sure to wash more than just the produce. "Follow the rules of food safety," Ferretti says. "Wash your hands, the cutting board and the knife before moving on to prepare the next item."

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EDITORS: For more information, contact Peter Ferretti at 814-863-2313.

Contacts: John Wall jtw3@psu.edu 814-863-2719 814-865-1068 fax