With using a few simple tips, you can protect yourself and your family from the raw food poisoning. Before the washing of the fruits and vegetables, you need to clean the work area and the cutting boards and then you need to wash your hands good with soap and warm water.

If the equipment is not clean, bacteria from the surface of the raw foods could come in contact with them during cutting and peeling.

If you want your fruits and vegetables to be healthy for eating you need to wash them good and remove the bacteria and chemicals which are found on the surface, and rinsing it with water is often not enough.

The green leafy vegetables need to be separated and kept submerged in water for several minutes. Then the leaves need to drain and the procedure must be repeated. The water will be enough for vegetables with organic origin, but if you are not sure of the way of the cultivation, wash it with vinegar.

Mix two cups of water with half a cup of distilled white vinegar and soak the leaves of the vegetable in this mixture for 5 minutes and then rinse with clean water.

Dry with a clean kitchen towel. In this way the presence of bacteria is reduced, but not removed and the vinegar may partly affect the texture and taste of the food.

Vegetables like broccoli and cauliflower need to be kept in cold water for a minute before washing it with water or the combination of vinegar and water. Vegetables and fruits with thick skins, as tomatoes and mangos, need to be cleaned with a brush which is exclusively designed for raw foods before the washing.

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