Laver les pommes de terre (et les autres) , avant de les peler
De : https://articles.mercola.com/sites/articles/archive/2024/12/17/washing-potatoes-before-peeling.aspx
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Wash Your Potatoes First to Avoid Contamination
Story at-a-glance
- Washing potatoes before peeling is necessary to prevent contamination from bacteria and pesticides, which transfer from the skin to the edible parts during preparation
- Proper washing techniques involve soaking potatoes in cold water and scrubbing them under running water with a vegetable brush, which effectively removes dirt and bacteria
- Avoid using soap or commercial washing agents when washing produce, as these cause chemical contamination; use clean, running water for effective cleaning instead
- Drying produce after washing is important to avoid bacterial growth and spoilage, ensuring that fruits and vegetables remain fresh and safe to consume
- Common mistakes, such as not scrubbing hard produce or washing hands before handling, reduce the effectiveness of cleaning and increase the risk of foodborne illnesses
Foodborne illness is a significant public health issue affecting millions across the United States each year. Characterized by symptoms such as nausea, vomiting, diarrhea and abdominal cramps, it disrupts lives and imposes significant burdens on the health care system.
Foodborne illness results from consuming contaminated food or beverages, with bacteria and viruses being the primary culprits. The most severe cases lead to hospitalization, long-term health complications and even death, particularly among vulnerable populations.
According to research published in the Journal of the American Dietetic Association,1 between 250 and 350 million Americans experience acute gastroenteritis annually. Of these cases, an estimated 25% to 30% are attributed to foodborne sources.
The economic toll is staggering, with total annual costs ranging from $2 billion to $4 billion. Foods consumed in institutions and other food services are considered leading locations for outbreaks and are responsible for a significant portion of these illnesses.
The consequences of foodborne diseases extend beyond immediate health impacts. Vulnerable groups, including the elderly, pregnant women, immunocompromised individuals and children, face heightened risks of severe outcomes. Additionally, these illnesses lead to chronic health issues and reduced life expectancy, emphasizing the urgent need for effective prevention strategies, such as properly washing your produce.
The Importance of Washing Potatoes Before Peeling
Known as humble tubers, potatoes are a staple in many kitchens due to their versatility and nutritional value. They are extremely adaptable in meals, delicious when roasted, baked, boiled, mashed, put in a stew or paired with various other foods. However, they come with a hidden risk — contamination.
Potatoes are firmly in the buried-in-soil category, meaning they grow underground and are exposed to various contaminants in the soil. These contaminants include harmful bacteria like E. coli and Salmonella, which are known to cause foodborne illnesses, as well as pesticides that linger in the soil. Pesticides are chemicals used to protect crops from pests, but residues remain on the potato skins, posing health risks if ingested.
When you peel a potato without washing it first, you risk transferring these contaminants from the skin to the edible parts. This is why washing potatoes before peeling is not just a recommendation but a necessary step in food preparation to remove these unwanted substances and make the potatoes safer to eat.2 Without washing, bacteria and dirt on the skin will transfer to the edible parts during peeling, increase the risk of foodborne illnesses.3,4
Diagnosing contamination issues related to unwashed produce is challenging. Symptoms of foodborne illnesses often mimic those of other common ailments, leading to misdiagnosis. Additionally, the time between consuming contaminated food and the onset of symptoms varies, making it difficult to pinpoint the exact cause.
Proper washing techniques are therefore foundational for maintaining food safety, preventing the spread of foodborne illnesses and avoiding health risks altogether.
Research Highlights the Necessity of Washing Potatoes Before Peeling
A recent news article published in The Hearty Soul5 emphasizes the importance of washing potatoes before peeling to ensure food safety. Unlike other produce, potatoes are almost always peeled before consumption. This common practice overlooks the risks associated with unwashed potatoes because many people assume that foods with peels don’t need washing since the peels protect the food from contamination.
However, this misconception is dangerous. Food safety experts, as well as the U.S. Food and Drug Administration (FDA), advise washing potatoes for a very good reason. Generally, produce comes with bacterial contamination due to contact with animals, improper storage, poor hygiene practices and toxins in the water or soil. Eating unwashed fruits and vegetables could therefore lead to foodborne illness.6
The Hearty Soul article outlined a practical method for effectively cleaning potatoes. Start by placing the raw potatoes in a large bowl with cold water, ensuring they are completely submerged, for about 15 to 30 minutes. This soaking loosens dirt particles and makes them easier to remove.
After soaking, scrub the potatoes with a vegetable brush under cold running water. This process not only removes visible dirt but also eliminates any remaining bacteria on the surface. Additionally, removing the eyes and sprouts, if any, as part of the cleaning process further ensures that no hidden contaminants remain.7
In cases where you’re leaving the skin on, such as for baked potatoes, it becomes even more important to scrub the outside thoroughly, even if you don’t plan on eating the skin. By following this simple washing procedure, you’ll be able to enjoy the many culinary delights potatoes offer without worrying about health risks.8
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Download PDFAvoid These Common Mistakes When Washing Fruits and Vegetables
Many individuals are making mistakes that compromise the effectiveness of washing their fruits and vegetables.9 One major mistake is using soap or commercial produce washes. Experts warn against this because it’s difficult to rinse all the soap off, and any leftover residues are ingested, posing health risks. Instead, sticking to clean, running water ensures that dirt and germs are effectively removed without introducing harmful chemicals.10
People often assume that soaking their fruits and vegetables is sufficient for cleaning, but research shows that running water is more effective. Just soaking causes contaminants to linger in the water, which redistributes onto the produce instead of being washed away. Rinsing each piece under running water drains away dirt and germs, minimizing the chance of spreading harmful substances.11
Another common mistake is neglecting to scrub hard produce properly. Fruits and vegetables like potatoes, carrots, cucumbers and melons should be scrubbed with a vegetable brush to remove both visible dirt and invisible contaminants. Simply rinsing these items without scrubbing will leave behind contaminants that are difficult to eliminate. Investing in a good vegetable brush is a small step that will make a big difference in cleanliness and safety.12
Many people forget to wash their hands before handling produce, which inadvertently adds more germs to the fruits and vegetables. The FDA recommends washing your hands thoroughly with soap for at least 20 seconds before cleaning your produce to prevent the transfer of bacteria from your hands to the food, reducing the risk of illness.13
Drying produce after washing is another step that is often overlooked but essential for preventing spoilage. Excess moisture creates an environment where bacteria thrive, leading to faster decomposition and health hazards. Using a clean towel or allowing the produce to air dry eliminates any remaining moisture, ensuring that your fruits and vegetables stay fresh longer.14
Lastly, some people store washed produce immediately after getting them, which leads to quicker spoilage.15 It’s advisable to wash your fruits and vegetables right before you intend to eat or cook them rather than before storing them. This practice maintains their freshness and reduces the risk of bacteria growth during storage.16 By following these guidelines, you’ll be able to ensure that your produce is free from harmful contaminants and safe for you and your family to consume.
What Else Can You Use to Wash Your Produce?
A research team from the University of Massachusetts17 compared three methods of reducing toxins, such as pesticide residues, on produce. The team used apples to examine the effectiveness of commercial and homemade washing agents to remove pesticide residue.
They applied two common pesticides to organic Gala apples and then washed them with three different liquids — tap water, 1% baking soda water solution and an EPA-approved commercial bleach solution often used on produce. Using specialized analysis, the scientists found surface pesticide residues on apples were removed most effectively using baking soda.
While organic foods have a 30% lower risk of pesticide contamination,18 it's not entirely possible to guarantee organic produce is pesticide-free, as it is sometimes located in adjacent fields to farms where pesticides are used.
The research team believes the alkalinity of baking soda likely degrades pesticides faster, making it easier to physically remove the chemicals through washing. They recommended a concentration of 1 teaspoon of baking soda for every 2 cups of water and gentle scrubbing.19
Another way to reduce your exposure to foodborne pathogens from produce is by using white vinegar, as the acidic vinegar crosses bacterial cell membranes and kills the cells.20 Before misting thoroughly with a blend of vinegar and water in a 1-to-3 ratio, ensure you’ve removed the baking soda, as it will neutralize the vinegar. Let the produce rest for 30 minutes and then wash it lightly under cold running water.
Effective Steps to Ensure Your Potatoes Are Clean and Safe to Eat
To recap, here are the key steps to follow for cleaning your potatoes and other produce effectively and minimizing any health risks:
1. Soak your potatoes in cold water — Place your raw potatoes in a large bowl filled with cold water. Let them soak for 15 to 30 minutes. This helps loosen dirt and makes it easier to remove any hidden contaminants. For additional effectiveness, consider adding 1 teaspoon of baking soda per 2 cups of water. Baking soda’s alkalinity helps break down pesticide residues.
2. Use a vegetable brush for scrubbing — After soaking, use a sturdy vegetable brush to scrub each potato thoroughly under cool running water. Make sure you scrub all surfaces, including any crevices, to remove dirt, pesticides and bacteria effectively.
3. Consider an optional vinegar rinse — After scrubbing, mist the potatoes with a solution of white vinegar and water in a 1-to-3 ratio. Let them sit for 30 minutes. Vinegar's acidity kills bacteria, but ensure you’ve rinsed off any baking soda before applying vinegar to prevent neutralization.
4. Avoid harsh cleaning products — Avoid using soap or commercial produce washes, as leftover residues from these products pose health risks when ingested.
5. Dry and store cut potatoes properly — Once you’ve scrubbed your potatoes, dry them with a clean paper towel or towel. If you’ve cut the potatoes in advance, store them in an airtight container in the refrigerator and use them within a few days to prevent browning and bacterial growth.
- 1 J Am Diet Assoc. 2004;104:1708-1717
- 2, 3, 5, 6, 7, 8 The Hearty Soul, November 26, 2024
- 4, 9, 10, 11, 12, 13, 14, 15, 16 MSN, “11 Mistakes Everyone Makes When Washing Fruits and Vegetables”
- 17 Journal of Agricultural and Food Chemistry, 2017;65(44):9744
- 18 Annals of Internal Medicine, 2012;157(5):348
- 19 Reuters October 31, 2017
- 20 David Suzuki Foundation, Does Vinegar Kill Germs?
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