How to Wash Vegetables to Prevent Salmonella

The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) states that salmonella bacteria are responsible for over 500 deaths and 1.4 million illnesses--which represents a higher percentage of food poisoning than from any other cause. With their small flagella, salmonella bacteria cling to the outside of vegetables, especially leafy vegetables such as spinach. Careful washing with a good antibacterial soap can go a long way toward preventing any illness caused by salmonella food poisoning.

Things You'll Need

• Hot, running water
• Antibacterial soap
• Paper towels or clean, dry cloths
• Ozone-infused water (optional)

Show More

Instructions

• 1

  Wash your hands with hot, running water and antibacterial soap. Also wash any utensils you will be using, including cutting boards.

• 2

  Rub all vegetables with a generous amount of antibacterial soap, then rinse thoroughly under hot, running water. Prior to preparing your vegetables, dry them with paper towels to reduce the risk of spreading salmonella bacteria.

• 3

  Wash vegetables with ozone-infused water to help ensure that all bacteria are eliminated. Systems such as the Lotus Home Cleaning System add extra oxygen ions to water, creating a powerful antibacterial substance that kills bacteria such as salmonella and E. coli.