Better Start Washing Your Bananas
Do you wash your bananas regularly? Well you might want to start.
There was actually a lot of discussion about banana washing during the pandemic. And the experts have found out, it really is something you should be doing.
Why Should You Wash Your Bananas?
No, it’s not just internet nonsense. There’s an article on Huff Post, which says the people at the Food Information Council advises we should all be washing our bananas.
It seems pointless unless you’re some weirdo who actually eats the banana peel, right? I joke, but wait — do people actually do that? Stop!
Here’s the reason you should wash the peel, and it really does make perfect sense: Any bacteria on the outside can still get on your hands and, therefore, in your mouth, the Huff Post article states.
So, exactly how should you be washing your banana? The banana washing experts say to wash bananas under clean, running water before you peel them. You don’t need to use special veggie wash. Just regular tap water is fine. The article also states that you could even create a diluted vinegar solution to spray over your produce, which will kill germs without using harsh chemicals.
You Better Wash Your Avocados Too
But it doesn’t stop at bananas. Nope — the bigwigs say you should also be washing your avocados! In fact, it may be even more important than washing bananas.
Like any type of produce, the outside can get contaminated with bacteria. But the reason they’re more important to clean than bananas is because we cut into avocados. That means the knife can drag some of that bacteria into the part you are eating. And now I’m totally losing my appetite. (and I’m also grateful I’m somewhat allergic to avocados and don’t really like them anyways.)
The same advice holds true for anything with an inedible peel. So, things like onions, melons, oranges, and pineapples are considered to be on this list too. The experts say if you want to be as safe as possible, you should be washing all of those.
Know what else you might want to wash regularly? Your hands. Did your mom teach you nothing at all???
Caution: 6 Foods You May Want to Avoid at Restaurants
Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.
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Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.
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Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.
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Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.
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Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.
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Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.
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