How to Wash Fruits & Vegetables With Peroxide
Food-grade hydrogen peroxide is an effective sanitizer to clean fruits and vegetables, especially those that may have been contaminated by manure and other bacteria-ridden debris. Using hydrogen peroxide to wash the produce can also keep them fresh longer by reducing rot, according to Western Nevada College. Dilute the hydrogen peroxide with water and wash all of your fruits and vegetables to keep your family healthy and your garden harvest fresh.
Pour one gallon of water into a plastic bucket, dish or plugged kitchen sink.
Put on gloves and add 1/2 cup of food-grade, 7 percent strength hydrogen peroxide to the water. Mix the solution thoroughly.
Immerse the fruits and vegetables into the water and peroxide mixture for 30 seconds. If the vegetables or fruits are hard, such as melons and squashes, scrub them with a cloth. Otherwise, use your hand and gently rub the vegetable or fruit to loosen surface debris.
- Food-grade hydrogen peroxide is an effective sanitizer to clean fruits and vegetables, especially those that may have been contaminated by manure and other bacteria-ridden debris.
- Put on gloves and add 1/2 cup of food-grade, 7 percent strength hydrogen peroxide to the water.
Remove the fruits or vegetables from the water. Blot them dry with a clean cloth and place them in your refrigerator.
Tip
Heating the hydrogen peroxide and water mixture makes the solution more efficient at killing germs and bacteria, according to the University of California. This should only be used with hard produce like squash, and not fragile produce like lettuce. Heat the mixture on the stove until it's uncomfortable to the touch, but not boiling. Remove the pot from the stove and place the produce in the water for 30 seconds.
Warning
Hydrogen peroxide that's sold in pharmacies are typically not food-grade and contain other chemicals, such as stabilizers.
Related Articles
References
- "HAAC & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code"; Lora Arduser and Douglas Brown; 2005
- Western Nevada College: Post-Harvest Handling of Produce
Tips
- Heating the hydrogen peroxide and water mixture makes the solution more efficient at killing germs and bacteria, according to the University of California. This should only be used with hard produce like squash, and not fragile produce like lettuce. Heat the mixture on the stove until it's uncomfortable to the touch, but not boiling. Remove the pot from the stove and place the produce in the water for 30 seconds.
Warnings
- Hydrogen peroxide that's sold in pharmacies are typically not food-grade and contain other chemicals, such as stabilizers.
Writer Bio
Joshua Duvauchelle is a certified personal trainer and health journalist, relationships expert and gardening specialist. His articles and advice have appeared in dozens of magazines, including exercise workouts in Shape, relationship guides for Alive and lifestyle tips for Lifehacker. In his spare time, he enjoys yoga and urban patio gardening.
