While there is a lot of talk about what's in our food ‑- from calories and fat to preservatives ‑- little is said about what's on it. We know things like chicken and eggs need to be properly cleaned and cooked to ward off salmonella, but what about foods that don't hit the skillet, like raw fruits and vegetables? Do we need to take special steps ‑- or buy the pre-made vegetable washes on the market ‑- to ensure that this stuff is properly sanitized?

USDA Recommendations
According to the experts, the answer is yes ‑- and no. "Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt," recommends the USDA in their fact sheet on Safe Food Handling. But, they stress, do "not wash fruits and vegetables with detergent or soap," or any other products that "are not approved or labeled by the Food and Drug Administration for use on foods," since there is the danger of ingesting these chemicals. That includes dishwashing liquid or any kind of cleanser, including those labeled as soap-free.

Culinary Queen, Rachael Ray
Rachael Ray, author and host of four Food Network series, agrees. "I don't think vegetable washes are necessary," she says, explaining that all you really "want to get rid of is dirt, little bugs and germs. If pesticides are used in the soil the vegetables are grown in, washing won't help ‑- the pesticides will be part of the vegetable." To cleanse as much as possible, Ray suggests just filling the sink with plain, icy cold water. "I add arugula, romaine ‑- whatever vegetables I'm working with ‑- and give them a swish in the water so all of the dirt falls to the bottom of the sink. Then I trim the vegetables and store them in the refrigerator to keep them cold and ready for use." To ensure freshness, Ray recommends placing a piece of paper towel in the Ziploc bag with the veggies.