We’ve received many questions about this at Best Food Facts, so we went to the experts. Dr. Floyd Woods and Dr. Joe Kemble, who are both horticulture professors at Auburn University, answered our questions about washing produce in vinegar.

What we learned: Yes, it is safe to soak fruits and vegetables in vinegar. Using a solution that’s three parts water and one part vinegar will be most effective at removing bacteria. If soaking fruit in the sink, be sure to clean the sink first and make sure you’re using enough vinegar to meet the three-to-one ratio. Using vinegar, however, is not necessary because simply washing fruits and vegetables with clean water will remove 98 percent of bacteria. Also, a vinegar soak will not extend the shelf life of fruits and vegetables.

Is it safe to use vinegar or acetic acid to clean produce?

Dr. Woods and Dr. Kemble: “Vinegar or acetic acid is safe to use as a home remedy to clean, sanitize or surface sterilize a variety of fresh fruits and vegetables. However, the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agents. In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable, the concentration of the vinegar, the temperature of the water and the amount of time the produce is exposed to the vinegar.”

How much vinegar should be used?

Dr. Woods and Dr. Kemble: “Research has shown that a ratio of three parts water to one part vinegar is most effective. From the photo on Facebook, one cup of vinegar in a sink would not have been enough vinegar to make a difference. Don’t forget to clean your sink before you soak and clean any of your produce. A soak of five to 10 minutes should be sufficient. Try to get the water temperature as close to that of the fruit or vegetable that you wish to clean. When you have a variety of fruits and vegetables, it might be best to wash these separately.”

Is household vinegar effective to remove bacteria?

Dr. Woods and Dr. Kemble: “The concentration of vinegar that you purchase at the store is lower than most of the commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables. If you are in doubt as to what to do, your best course of action is to use one of the commercial preparations such as Tsunami (peroxyacetic acid-based sanitizer). Tsunami contains a cousin to acetic acid called peroxyacetic acid and has been used effectively for many years to control post-harvest microorganisms. Since you are not likely to know which microorganisms are on your produce, your safest course of action is to treat for the worst-case scenario (which most commercial products do).”

Is it okay to use plain water to clean produce?

Dr. Woods and Dr. Kemble: “When it comes down to making an informed choice as to what you should use to clean off fruits and vegetables, research has shown that using just plain old water can remove 98 percent of the bacteria when it is used to rinse and soak produce. Simply washing produce will remove any bacteria or other residues on your produce.”

“Before using any agent to clean, sanitize, or surface sterilize any fruits or vegetables, it is important to remove any soil or debris that might be on the produce. Any organic matter or soil present in the solution will decrease the efficacy of the active ingredient – acetic acid or peroxyacetic acid from the examples above.”

Will washing produce such as fresh fruit in vinegar make it last longer?

Dr. Woods and Dr. Kemble: As to the extent that vinegar or another similar treatment will prolong post-harvest life of various fruits and vegetables, it depends on the specific fruit or vegetable. Each fruit and vegetable has its own shelf-life, which can differ from a few days after it is harvested to one or two weeks. It can be months for many winter squashes, Irish potatoes, pears, apples and root crops. It depends on how the produce is treated after it is harvested. If this is produce that you purchased from a supermarket or farmers market, you might not be able to do much to extend its shelf-life unless you know when it was picked and how it has been stored”

For more information on ideal storage conditions and methods of cooling your home-grown produce, check out University of Nebraska-Lincoln Extension.

What about storing and cooling produce from your own garden?

Dr. Woods and Dr. Kemble: “If you cool the produce from your garden correctly, then you will extend its shelf-life. For example, if you are going to cool and sanitize your tomatoes you will need to do more than simply run the fruit under cold tap water. In fact, that is the worst thing you can do. You will need to dip or soak your tomatoes in water that is the temperature of the tomatoes that you just picked. So, if it is 85°F outside, the internal temperature of your fruit will be about 85°F. When preparing your cleaning solution, the water must be at the same temperature as the tomato. We realize that this seems odd, but if the water is cooler than the fruit the drastic change in temperature will cause the tomato to actually draw in or suck in through its pores water that surrounds it. It is a great way to get microorganisms into your fruit that will ultimately cause a fruit rot. After you clean and sanitize your fruit, place them in a cool area somewhere around 55°F. With tomatoes, never place them in your refrigerator. It is too cold in there!  Most refrigerators are set around 35°F to 45°F, which is too cold to store tomatoes and many other vegetables such as summer squash, bell peppers and eggplants.”

So how should you store fruits and vegetables?

Dr. Woods and Dr. Kemble: “Most fruits (oranges, lemons, etc.) and vegetables (tomatoes, peppers, eggplants, cucumbers, watermelons, etc.) of tropical and subtropical origin may be damaged by cool temperatures and develop a condition called chilling injury. Chilling injury results from prolonged exposure to low but not freezing temperatures. Symptoms of chilling injury include dark circular pits on the surface, shriveling, internal darkening, loss of the ability to ripen and the development of off-flavor and poor texture. Proper storage will help achieve a maximum post-harvest life.”

“In the case of strawberries, blueberries and other berries, generally any wetting or direct contact with water is detrimental and will shorten their shelf-life. You should never place any of these into your sink to soak them. Before you store them, be sure that they are clean but do not wash them until you are ready to use them. Strawberries, blackberries, blueberries and raspberries are natives of temperate climate and can be stored in your refrigerator. In fact, they should be stored as close to 32°F as possible to maintain their shelf-life. When stored properly, strawberries have a shelf-life of a week, blueberries can last up to two weeks and blackberries and raspberries will last two to four days.”

Washing fruit and vegetables in vinegar is a good way to remove potential bacteria. Use a solution of three parts water and one part vinegar. Plain water is also effective at removing most bacteria. Vinegar will not make produce last longer. Chill or store at proper temperature to help fruit last as long as possible.

Originally published July 17, 2013.

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Why do farmers use pesticides? A food science expert, a registered dietitian and a farmer explain.
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“Modern pesticides have been developed that target very specific plant or insect metabolic pathways to reduce damage to plants or humans,” Dr. MacDonald said. “How they are used also varies greatly by the way they work… both weeds and insects can do significant damage to a crop.”

Dr. MacDonald added that in general, farmers try to use as few pesticides as possible and the United States Department of Agriculture carefully monitors pesticide use. Just how much pesticide is used varies by the crop and the purpose. Jennie Schmidt, registered dietitian and farmer, said the amount is probably less than you think. “Spraying isn’t dousing like many people believe,” Schmidt said. “In fact, what many people don’t know is that when they see a farmer spraying their crops, the majority of what they are spraying is actually water.”

William Layton, a third-generation Maryland farmer and owner of Layton’s Chance Vineyards and Winery, explained that on his farm, they have been working for generations to learn about plants, pesticides and what happens in the soil. “Farmers are very conscious about what they put on the land. Pesticides don’t hurt soil; they are taking care of the things that hurt crops,” he said.

Organic and conventional are two methods of farming that generate a lot of conversation and debate in regards to chemicals used and overall comparisons. What’s the difference between these two?

Dr. MacDonald said, “Farmers must follow the National Organic Program guidelines to be certified to produce organic foods. In practice, there is actually a great deal of commonality between organic farming and conventional farming.”

One thing they have in common is that both methods use pesticides. Sometimes it is believed that organic fruits and vegetables are healthier because they don’t use pesticides, but that’s not the case.

“Agriculture of any kind requires effective use of pesticides to ensure a high quality product,” said MacDonald. She added, “Organic farmers battle the same pests as conventional farmers. Therefore, chemicals are needed to produce a crop… Generally, natural substances are allowed and synthetic substances are not.”

Dr. MacDonald said foods that are grown using conventional methods are safe. “There are very limited reports of health effects caused by pesticide exposure in humans,” she said. “The main reports are of acute overexposure from accidents. The types and amounts of pesticides used in the U.S. today are well monitored and have been tested for safety.”

That’s why experts encourage individuals to eat more fruits and vegetables – whether they are conventionally or organically raised – because they are all safe and nutritious.

If you’re concerned that pesticide residue on fruits and vegetables may cause health problems, we’ve put together this infographic to represent just how much pesticide is used and how many servings of an individual product you can have in a single setting without any effects.

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1) Go Early

I like to go early and scope everything out. By walking through the market, I can see what produce is there, what’s in season, and do some comparison shopping on the different prices. By going early, the selection is the best and freshest.

2) Bring Your Own Bags

Bring reusable grocery bags just like you would at the grocery store. Make sure the bags are durable. If you plan to purchase in quantity for canning and freezing, you might want to consider bringing boxes or pails.

3) Bring Small Bills

I recommend bringing plenty of small bills, so that it’s easier for the farmers to make change. They’ll thank you for that!

4) Talk to the Farmers

One of the best things about going to the farmers market is getting to know your local farmer. I encourage you to talk with them. Ask them about their farm and the foods that they grow and listen to their stories.

5) Buy What’s in Season

It’s always great to buy fresh produce when it’s in season. But how do you know what’s in season? Well, that’s going to vary, depending on where you live. However, when you go to the farmers market, what you see is typically what’s in season. Some of my favorites are asparagus in the spring, berries and sweet corn in the summer, and apples and pumpkin in the fall.

6) Plan Ahead

It’s really helpful to spend a little bit of time planning before going to the farmers market. You want to see what you have on hand at home, what you need, and also think about what you want to prepare for the coming week. Planning helps guide what to buy and how much.

Buying in bulk can save you money, but when it comes to fresh produce, it’s a bit of a challenge – if you buy too much, it can go to waste. One thing I like to do is to share some of my extra produce with friends or family. Also, home canning and freezing are becoming more popular again, so I encourage you to give that a try. It’s a great way to take your extra produce and preserve it for later use.

7) Involve Your Kids

A fun way to get your kids involved in the farmers market experience is to have them try to eat a rainbow of fruits and vegetables. Last summer, I encouraged my son to find a fruit and vegetable from every different color in the rainbow. It was a bit of a challenge, but it was a lot of fun. Now my son loves all kinds of different-colored bell peppers!

8) Be Adventurous

Planning is important and nutrition is very important, but food is fun, so be adventurous! If you see something new or something on sale that you haven’t tried before, I encourage you to give it a try.

The post Eight Tips for Shopping the Farmers Market appeared first on Best Food Facts.

To answer the question, we reached out to Julie Albrecht, PhD, RD, Professor and Extension Food Specialist at the University of Nebraska-Lincoln.

Julie Albrecht:

When handling produce, use cold or lukewarm water while washing. If the veggie is cold and you use hot water, there is a temperature differential that is set up and water may move into the produce carrying microorganisms with it. The temperature of the water should be similar to the temperature of the veggie. A scrub brush is good for potatoes but not broccoli. Just remember to wash all fruits and veggies prior to eating, whether they’re organic or conventionally grown.

Dr. Albrecht also pointed us to this resource from FightBac.org for more information.

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Julie Albrecht, PhD, RD: “When handling produce, use cold or luke warm water while washing. If the veggie is cold and you use hot water, there is a temperature differential that is set up and water may move into the produce carrying microorganisms with it. The temperature of the water should be similar to the temperature of the veggie. A scrub brush is good for potatoes but not broccoli. Just remember to wash all fruits and veggies prior to eating, whether they’re organic or conventionally grown.”

Dr. Albrecht also pointed us to this helpful resource from Fight Bac!

Do you have a question for one of our experts? Ask an expert.

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We asked a few experts for their thoughts on this topic.

True? Or not? “Fresh fruits and vegetables are better than canned or frozen produce.”

Use these simple ideas to incorporate blueberries and green beans into your meals:

Check out this video featuring Registered Dietitian Carolyn O’Neil, that asks the question: Which is best: Fresh, Frozen or Canned?

This topic was covered during the True? Or Not? Your Food Questions, Expert Answers webinar. Check out the webinar slides here.

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