Food & Drink

This common kitchen mistake can be as dangerous as eating raw meat

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Published Oct. 11, 2023, 3:29 p.m. ET

Most cooks are aware of the importance of sanitation when handling raw meat — but failing to take similar precautions with produce can be just as dangerous.

Public health data confirms that fruits and vegetables have been connected to more foodborne illnesses in the US than animal proteins in recent years, with produce often contaminated by pathogens found naturally in soil, picked up along the supply chain or in our kitchen.

These organisms can lead to dire health conditions including food poisoning and deadly infections.

“Always assume that [produce] could be covered with pathogens,” Darin Detweiller, an associate teaching professor at Northeastern University, recently told HuffPost.

Regardless of what’s on the menu, cleaning surfaces, tools and ingredients are all important steps to staying safe and healthy when preparing a meal.

Stock image of someone washing hands with soap.
Washing your hands with soap and water for 20 seconds is the first step in preparing to start cooking a safe meal.
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First, wash your hands

Everyone should know how to thoroughly wash their hands after the COVID-19 pandemic, but here’s a reminder:

  1. Wet your hands with clean, running water and apply antibacterial soap.
  2. Lather the backs of your hands, between your fingers, and under your nails with the soap.
  3. Scrub your hands for at least 20 seconds- the length of humming “Happy Birthday” twice.
  4. Rinse your hands well.
  5. Dry your hands using a clean towel or air dry them.
Cropped shot of a man chopping vegetables
Produce products are likely covered in pathogens– a generic term for any organism that can produce disease– naturally found in soil or picked up along the way to your kitchen.
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Next, wash the produce

After pulling out all your ingredients, the most important step is to properly wash all produce individually, per the Food and Drug Administration.

For produce with skin intended to be discarded, wash before peeling. This prevents dirt and germs from the outside from making its way inside.

Fruits and vegetables should be held under lightly running water as you work the surface with your hands or a designated produce-only scrub, not leaving a speck of dirt. And don’t skip the thick-skinned melons, citrus or heads of lettuce and cabbage either. They all need a rinse before removing their outer layers.

Man washing wooden cutting board
Wooden cutting boards are the most sanitary option when dealing with produce products.
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Finally, use a wooden cutting board

Believe it or not, wooden cutting boards are the most sanitary option when chopping up produce after your trip to the farmer’s market, according to Julian Bond, executive chef and vice president of the Pacific Institute of Culinary Arts.

“Wooden boards have natural antibacterial properties that can help keep your produce safer. Plus, they’re gentle on your knife blades, preserving their sharpness,” Bond told Huff Post.

After prep is complete, wash the board with soap and leave in a well-ventilated space to dry before reuse — and never put in the dishwasher, as the heat can damage the board and let more germs in, according to Bon Appétit.

Their test kitchen cooks go a few steps further to ensure hygienic and long-lasting wooden boards, recommending an oil treatment, applying a wax coating, and buffing and polishing on a regular basis.